Cucumber Soup
Soups • British
Description
Recipe taken from the book 'Downton Abbey: The Cookbook'.
Ingredients
- English cucumber 4 pieces
- Shallot 1 piece
- Chicken Broth 20 fl oz
- Cayenne Pepper ½ spoons
- Glutinous Rice Flour 1 tablespoon
- 10% cream 10 fl oz
- Salt to taste
- Parsley to taste
Step-by-Step Guide
Step 1
Peel the cucumbers and slice them into 2.5 cm thick pieces, and finely chop the shallots.
Step 2
In a large pot, combine the cucumbers, shallots, broth, salt, and cayenne pepper, and bring to a boil over high heat.
Step 3
Reduce the heat to let the soup simmer gently, cover with a lid leaving a small gap, and cook for about 45 minutes until the cucumbers are tender.
Step 4
Remove from heat and let the soup cool slightly. Transfer it in batches to a blender and puree.
Step 5
Pour the soup back into the pot and heat over medium heat.
Step 6
In a small bowl, dissolve the rice flour in the cream, then pour the mixture into the soup.
Step 7
Continue to simmer over low heat, stirring constantly, for about 10 minutes, until the soup thickens.
Step 8
Just before serving, chop the parsley and add it to the soup. Ladle into bowls and serve hot.
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