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Creamy Cucumber Soup

Creamy Cucumber Soup
Photo by James Carrier

Ingredients

  • ½ teaspoon fresh thyme leaves or 1 teaspoon dried thyme
  • 1 green onion, rinsed, ends trimmed, coarsely chopped
  • About 1/8 teaspoon hot sauce
  • ¼ cup coarsely chopped parsley
  • 1 pound White Rose or Yukon Gold potatoes, peeled and cut into 1-inch chunks
  • About ¾ cup crème fraîche or sour cream
  • About ½ teaspoon salt
  • + 5 more ingredients
    • 1 cup thickly sliced celery (about 2 stalks; 5 oz.)
    • About 2 ½ cups fat-skimmed chicken broth or vegetable broth
    • 1 English cucumber (about 12 oz.), rinsed, or regular cucumber, peeled and seeded
    • 1 cup thinly sliced onion (4 oz.)
    • 1 tablespoon butter

1. Combine 2 1/2 cups broth, potatoes, onion, celery, parsley, green onion, thyme, and butter in a 5- to 6-quart pan; cover and bring to a boil over high heat, stirring occasionally. Reduce heat and simmer, stirring occasionally, until potatoes mash easily with a fork, 20 to 25 minutes. Remove fr...

View full recipe at My Recipes

Comments

Variations on Creamy Cucumber Soup

  • Creamy Cucumber Soup
    • 3 large English cucumbers (about 2 1/2 lb.), peeled, seeded, and chopped
    • 3/4 cup chicken broth
    • 2 tablespoons white vinegar
    • 1/4 teaspoon pepper
    • +11 other ingredients


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