Chilled Cucumber Soup With Fresh Herbs Recipe - Cooking Index
Chilled Cucumber Soup With Fresh Herbs Recipe - Cooking Index
Look for Japanese cucumbers at Asian markets and well-stocked supermarkets. Creme fraiche can be found in the dairy case of well-stocked supermarkets and gourmet markets.
Courses: Soup| 4 | Japanese cucumbers | |
| 1/3 cup | 13g / 0.5oz | Chopped fresh mint leaves |
| 3 tablespoons | 45ml | Chopped fresh dill |
| 3 tablespoons | 45ml | Chopped chives |
| 20 | Green grapes | |
| 1 cup | 237ml | Cold chicken broth |
| 1 | Container creme fraiche - (7.5 oz) | |
| 1/2 teaspoon | 2.5ml | Salt |
| 1/2 teaspoon | 2.5ml | Freshly-ground black pepper |
| Mint sprigs - for garnish |
Cut the ends off the cucumbers and discard. Cut the cucumbers into 2- to 3-inch chunks; save a 1-inch-long piece and slice it into 12 thin slices. Reserve the slices for the garnish.
In a food processor, combine the cucumbers, mint, dill, chives and grapes until smooth. Add the chicken broth and process until smooth, then add the creme fraiche. Season with the salt and pepper. Chill or transport in a chilled container.
Serve in cups or bowls. Garnish each portion with 3 thin slices of cucumber and a sprig of mint.
This recipe yields 4 servings.
Each serving: 233 calories; 350 mg sodium; 44 mg cholesterol; 20 grams fat; 12 grams saturated fat; 10 grams carbohydrates; 3 grams protein; 0.89 gram fiber.
Source:
The Los Angeles Times, 06-26-2002
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.