Cucumber Soup
📜 Collection: Unknown Eight | ✍️ Attribution: Unattributed | 📂 Category: Soups A refreshing chilled cucumber soup featuring potatoes, fresh herbs, and a tangy sour cream base. Perfect for warm weather dining.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 20 mins | 2 hours | 4 servings |
🔪 Key Equipment
- Saucepan
- Blender
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 4 | potatoes | medium, peeled and diced |
| 1 bunch | celery | chopped |
| 1 bunch | scallions | chopped |
| 1 bunch | parsley | fresh |
| 1 bunch | mint | fresh |
| 1 | lime or lemon | juice of |
| 2 | cucumbers | peeled and sliced |
| as needed | chicken stock | or chicken bouillon |
| to taste | paprika | and pepper |
| 2 cups | sour cream | or substitute 1 cup sour cream and 1 cup yoghurt |
Instructions
Step 1: Sauté and Boil
- Sauté the 4 potatoes, celery, and scallions in butter until softened.
- Add the chicken stock and boil for 20 minutes until vegetables are tender, then chill.
Step 2: Blend and Chill
- In a blender, add the sour cream, cucumbers, mint, and spices.
- Blend until smooth and chill thoroughly before serving.
💡 Make-Ahead & Storage: Keep refrigerated in an airtight container for up to 2 days before serving chilled.
Original Recipe Scan
