Cold Cream Of Cucumber Soup(Italy)

* Exported from MasterCook Buster *

Cold Cream Of Cucumber Soup (Italy)

Recipe By : Italy Today: Beautiful Cookbook*
Serving Size : 6 Preparation Time :
Categories : Soups Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons unsalted butter
1 small yellow onion -- sliced
1 1/4 pounds cucumbers -- peeled and sliced
2 cups light chicken stock -- plus additional
stock -- as needed
1 pinches salt
1/4 cup heavy or double cream
OR milk
handful of
small fresh mint leaves

In a deep saucepan over medium heat, melt the butter. Add the onion and
cook, stirring, until translucent, about 3 minutes. Add the cucumbers, mix
well and pour in 2 cups ( 16 fl oz/480 ml) stock. Reduce the heat to low
and cook, uncovered, until the cucumbers are tender, about 20 minutes.

Remove from the heat and let cool slightly. Working in batches, puree the
cucumber mixture in a blender, adding a little stock to thin, if necessary.
Pour into a bowl, cover and refrigerate for at least 3 hours to chill
thoroughly.

Just before serving, add the salt and the cream or milk, mixing well. Ladle
into chilled bowls, sprinkle with the mint and serve immediately.


Notes: Crema Fredda Al Cetriolo. On hot summer days, this soup is
wonderfully cooling. You can add I tablespoon plainyogurt to the top of
each serving. Vegetable stock can be used in place of the chicken stock for
a vegetarian first course; to prepare it, follow the directions included in
the light chicken stock recipe. *Recipe from ITALY TODAY THE BEAUTIFUL
COOKBOOK by Lorenaz de'Medici Plotkin (CollinsPublishers 1997) ISBN:
0-00-225053-5. >Book reviewed by http://www.lisaekus.com/spring97/

kitpath@earthlink.net 8/28/98
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