Warm Cucumber Soup with Scallop and Sole Mousselines

Ingredients

• fresh chives or fresh dill sprigs
• 1 medium carrot
• ½ celery rib
• 1 Turkish or 1/2 California bay leaf
• 1 3-inch fresh thyme sprig
• 2 tablespoons unsalted butter
• 1 ½ teaspoons salt
• + 8 more ingredients
• • ¼ teaspoon black pepper
  • 3 large seedless cucumbers (usually plastic-wrapped)
  • 1 small russet (baking) potato
  • 1 medium onion
  • 4 cups water
  • Scallop and sole mousselines
  • thinly sliced smoked sablefish (black cod)
  • 1 large garlic clove

Cook cucumbers in a 4- to 5-quart pot of boiling salted water , uncovered, just until water returns to a boil, about 1 minute, then immediately drain in a colander and transfer to a bowl of ice and cold water to stop cooking. Drain cucumbers well, then purée in 2 batches in a blender until as smo...

View full recipe at Epicurious