A note from Ms. Walker:Chilled Cucumber Soup
It's not my recipe. It comes from a 'Marks and Spencer' (British Dept. Store) cookbook called 'St. Michael's Cookery Book' - published in 1980, which I picked up at a flea market when I was visiting relatives a few years ago.
I don't need credit - but it you want to publish it and allot credit, it should be the original 'St. Michael's Cookery Book' by Jeni Wright..
(VERY British)
2 tblsp butter for frying
1 onion (about 2inch) finely chopped
1 European cucumber diced (WITH skin and seeds - which is why it should be a European)
1-1/2 tblsp flour
20 oz hot milk
10 oz chicken stock
Salt and pepper to taste
1/2 tsp ground nutmeg
And to finish - 1/2 pint heavy cream
chopped fresh mint
green food coloring - if desired
In 3 or 4 quart saucepan - saute onion and cucumber in butter - then cover and cook gently for about 5 minutes
Stir in flour and cook for a further 2 or 3 minutes - stirring constantly
Remove pan from heat and gradually stir in hot milk - stir thoroughly. Stir in the stock and return to heat. Bring to gentle simmer - stirring frequently. Season with salt and pepper and nutmeg
Lower heat - 'half cover' so steam can escape - and simmer very gently for about 20 minutes - stirring occasionally. Be sure it doesn't stick or burn.
Puree with an electric 'stick' blender or in a food processor. Should be consistency of heavy cream!
Allow to cool before refrigerating. Serve chilled with cream and mint - if desired. OR - in the winter I serve it hot with croutons. YUMMMMM!
Let me know what you think. I usually make a double batch so I can share with neighbors.
When cucumbers are in season and available I usually make the onion/cucumber sauté 'base' and freeze it until I'm ready to make soup - which is what I used this morning.
NOTE: If European cucumbers aren't available - you can use regular cukes BUT you would need to peel and seed them - so you would need 2 or 3 to equal one European.
Good Luck.
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