Chilled Sour Cream-laced Cucumber Soup
A perfect summer soup, served chilled or just as tasty when it’s warm. English or ‘seedless’ cucumbers are one of Canada’s most prolific greenhouse crops
- 2 English cucumbers
- 1 tbsp (15 mL) butter
- 1 tbsp (15 mL) canola oil
- 1 small onion, minced.
- 2 tbsps (30 mL) all purpose flour
- 3 cups (750 mL) chicken or vegetable stock
- Salt and white pepper, to taste
- 1 cup (250 mL) sour cream or buttermilk
- 1 garlic clove, crushed and minced
- Minced green onion, chives or chive blossoms and fresh mint, for garnish.
Dice the cucumbers without peeling; set aside. Melt the butter with the oil in a saucepan; stir in the onion and cucumber. Cook over medium heat till softened, about 15 minutes. Stir in flour; continue to cook for 1 to 2 minutes. Add stock, bring to a boil, cover and reduce heat. Simmer for 20 minutes. Remove from the heat; purée the soup with a hand blender. Add salt and white pepper to taste.
Chill for at least 6 hours but overnight is best.
Before serving stir in the sour cream; add the garlic and puree with a hand blender or a food processor till smooth. Serve in chilled bowls. Garnish with minced green onion, chives or chive flowers and sprigs of fresh mint.
Makes 6 servings
Adapted from Anita Stewart’s CANADA, the Food, the Recipes, the Stories (Harper Collins Canada 2014).