What To Do With All Those Big Cucumbers
By Lucia Clark, Salem Depot
If you have planted cucumbers in your garden, this is about the time in which the play hide-and-seek with you and emerge only when they are very large and full of seeds. So what to do? How about cucumber soup?
Recently my dear friend Anna offered me a delicious cup of this soup. So, with my thanks to her, here is the recipe:
Anna’s Cucumber Cream Soup
A word of advice: if you are looking for one of those 20 minutes-fast as you like-recipes, this is not it. It takes the better part of an afternoon.
For 4 people you will need:
- 3 or 4 large cucumbers, peeled, de-seeded and diced, about 4 cups
- 1 medium onion or 1 large shallots, (depending if you like your soup oniony or mild), diced.
- Olive oil, enough to coat generously your saucepan.
- Wine, enough to cover the cucumbers (actually Anna uses whiskey. She is really cool)
- Broth, also enough to cover the cucumbers.
- 2 cups of cream. Here you can use your personal taste: all cream, or half and half, or yoghurt, or evaporated milk, or a combination of the 4.
- Salt, pepper, and your favorite spices
Sautée onion or shallot in the olive oil until soft and blond. Add the cucumber and sautée them until soft and blond, stirring often. Add the spirits (I use white wine, being far less cool that Anna) and let them evaporate at low heat, stirring occasionally. Do the same with the broth. When the broth has evaporated, turn the heat off and allow the cucumbers, now soft and translucent, to cool off. Now, using a hand blender or a food processor, purée your cucumbers. Over a low fire, add the 2 cups of your cream/yoghurt choice, salt and pepper, and the spices of your choice. (I like marjoram). Warm up your soup stirring gently, and serve.