Saturday, August 27, 2011

Cold Cucumber Soup - NY Times

2 tbsp butter
1/4 cup chopped onion (or 1 leek sliced/cubed)
2/ cups diced, unpeeled garden cucumber (no-wax supermarket one)
1 cup watercress leaves
1/2 cup finely diced raw potato
2 cups chicken broth
2 large sprigs of parsley
1/2 tsp salt
1/4 tsp fresh ground pepper
1/4 tsp mustard powder
1 cup heavy cream
chopped chives, radish garnish
1 pinch cayenne pepper (dads note)

Melt butter in sauce pan w onion, cooked until onions transparent. Add everything but cream, boil, simmer 15+ (potato tender), cool, puree in blender or food processor. Salt/Pepper to taste. Chill. Before serving, stirr in cream, add garnish.

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