Cucumber Soup
4 servings
60 minutes
The recipe is taken from the book "Downton Abbey. Cookbook.
1
Peel the cucumbers and slice them into 2.5 cm thick pieces, chop the shallots.
- English (hothouse) cucumbers: 4 pieces
- Shallot: 1 piece
2
In a large pot, mix cucumbers, shallots, broth, salt, and cayenne pepper, and bring to a boil over high heat.
- English (hothouse) cucumbers: 4 pieces
- Shallot: 1 piece
- Chicken broth: 600 ml
- Salt: to taste
- Cayenne pepper: 0.5 teaspoon
3
Reduce the heat to let the soup simmer quietly, cover with a lid leaving a small gap, and cook for about 45 minutes until the cucumbers are tender.
4
Remove from heat and let the soup cool slightly. Pour in batches into a blender and puree.
5
Pour the soup back into the pot and heat it over medium heat.
6
In a small bowl, dissolve rice flour in cream, then pour the mixture into the soup.
- Rice flour: 1 tablespoon
- Heavy cream 35% fat: 240 ml
7
Continue to simmer on low heat, stirring constantly, for about 10 minutes until the soup thickens.
8
Chop the parsley just before serving and add it to the soup. Pour into bowls and serve hot.
- Parsley: to taste
