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Cucumber Soup Mastering the Art of French Cooking Julia Child Yield: 4 - 6 servings 2 8-inch cucumbers or 2 lbs. 2 Tbsp. butter 1/4 cup chopped shallots 4 cups chicken broth 1 tsp. wine vinegar 1/2 tsp. dry dill or tarragon 3 Tbsp. quick cooking babies' farina 1 cup sour cream parsley or fresh dill for garnish Peel cucumbers, reserve 18 thin slices, and chop the rest. You will need about 3 cups. Heat the butter and cook the shallots. Add the cucumbers, broth, vinegar and dill. Simmer 20 minutes or until tender, uncovered. Add farina and bring to a boil. Purée in a food mill or blender. Add milk or broth if necessary. Return to the pan and beat in 1/2 cup sour cream. Season with salt. If serving hot, over season a little. When serving, divide remaining sour cream among the bowls, add the soup and float the cucumber slices on top. |
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