Warm Cucumber Soup with Scallop and Sole Mousselines

Warm Cucumber Soup with Scallop and Sole Mousselines
Photo by George Whiteside


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


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