Postilion Great House's Essence of Cucumber Soup

Recipe originally printed in Dining In-Milwaukee by Carol DeMasters, 1981.

7 cups chicken stock
5 large cucumbers, peeled and quartered
1 large cucumber, peeled and diced
3 egg yolks, beaten
1 cup heavy cream
1 teaspoon chopped fresh dill
Salt and pepper, taste

Place 6 cups chicken stock and the quartered cucumbers in a saucepan and simmer on low heat for 1 hour. Strain, discarding solids.

Place the diced cucumber in a small saucepan and add remaining chicken stock just to cover. Cook on medium heat until the cucumber is barely tender. Set aside.

Blend the egg yolks with half the cream and add to the reserved cucumber stock, mixing well. Add the rest of the cream, dill, and salt and pepper to taste.

Bring the soup just to the boiling point. Remove from heat and serve, garnishing each with the reserved poached cucumber.

Note: The secret to this recipe is a robust chicken stock. The best cucumbers for this recipe are pickling cucumbers.


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