Cold Cucumber and Spinach Soup |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is a great recipe for those hot summer months or an elegant first course for a dinner. Originally from a September 1981 issue of Bon Appetit in the RSVP section. It comes from chef Harry Marsden of Au Relais restaurant in Sonoma, California.It's easy and quick to make and doubles or triples well. Ingredients:
2 tablespoons unsalted butter (1/4 stick) |
1 onion, coarsely chopped |
1 large potato, peeled and coarsely chopped |
1 leek, split, washed thoroughly and coarsely chopped (with 2 inches of green) |
3 cups low sodium chicken broth |
3 sprigs fresh parsley |
salt & freshly ground black pepper |
2 cucumbers, peeled, seeded and coarsely chopped |
5 ounces spinach, blanched and chopped |
1/2 cup sour cream or 1/2 cup light sour cream |
1 tablespoon mayonnaise |
1 teaspoon horseradish |
2 lemons, juice of |
1 dash hot pepper sauce |
1 avocado (garnish) |
Directions:
1. Melt butter in large saucepan over medium heat.
2. Add onion,potato and leek;reduce heat, cover and cook about 5 minutes.
3. Add chicken stock,parsley, salt and pepper and bring to a boil.
4. Reduce heat and simmer 20 minutes.
5. Let cool, then puree in blender until smooth; chill thoroughly.
6. Add remaining ingredients, except avacado and puree until smooth.
7. Chill; taste and adjust seasoning.
8. Just before serving,peel,seed and dice avocado and stir into soup.
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