Cucumber Soup

The sheer abundance of  cucumbers from my garden is overwhelming! There is  only so much salad one can eat. So soup it is. This thick, bisque like version comes from Julia Child. With a few variations. 

Onion and raw rice are sauteed in olive oil. Chicken stock makes it non-veg but you could easily add water for an alternative. I've made both versions with very little difference. While the rice cooks, cubed cucumbers are bathed in salt, sugar and vinegar. Added to the cooked soupy rice, the cucumbers cook for a few minutes before they are pureed. The resulting soup is a thick, hearty bowlful. My husband prefers it warm but I love a cold bowlful any day. 

CUCUMBER SOUP

Adapted from Julia Child

Serves 4

1 white Onion

1/2 cup Rice

1 tablespoon Olive Oil

2 cups Chicken stock or Water

2 medium sized Cucumbers

1/2 teaspoon Sugar

1/2 teaspoon Kosher Salt 

2 teaspoons White Vinegar

Cucumber, thinly sliced

Dill or Parsley

Chop onion into rough chunks.

Rinse the rice a few times till water runs clear.

Heat oil in a deep saucepan. 

Add onion and saute for a few minutes till soft. 

Drop rice into the saucepan and saute again for a few minutes. 

Pour chicken stock or water over rice and bring to a boil. 

Lower flame to medium, cover and cook rice for 10 minutes. 

Peel cucumbers and chop into small dice. 

Place them in a bowl and season with sugar, salt and vinegar.

 

Once the 10 minutes are done add cucumbers  to the soup and cook for a further 5 minutes. 

Take soup off the flame and cool for 5 minutes. 

Puree in a blender till smooth.

Add more water if you prefer a thinner soup.

Test for seasonings.

Garnish with thin slices of cucumber and herbs. 

Serve soup warm or cold. Both ways are delicious!

While we both enjoy the soup in different ways, what stands out most is how simply delicious it is.

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