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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: This elegant soup comes from chef Kurt Alldredge of the Vintage Room at Fess Parker's Wine Country Inn & Spa in Los Olivos, California. Ingredients:
about 2 1/2 cups fat-skimmed chicken broth or vegetable broth |
1 pound white rose or yukon gold potatoes, peeled and cut into 1-inch chunks |
1 cup thinly sliced onion (4 oz.) |
1 cup thickly sliced celery (about 2 stalks; 5 oz.) |
1/4 cup coarsely chopped parsley |
1 green onion, rinsed, ends trimmed, coarsely chopped |
1/2 teaspoon fresh thyme leaves or 1 teaspoon dried thyme |
1 tablespoon butter |
1 english cucumber (about 12 oz.), rinsed, or regular cucumber, peeled and seeded |
about 3/4 cup crème fraîche or sour cream |
about 1/2 teaspoon salt |
about 1/8 teaspoon hot sauce |
Directions:
1. Combine 2 1/2 cups broth, potatoes, onion, celery, parsley, green onion, thyme, and butter in a 5- to 6-quart pan; cover and bring to a boil over high heat, stirring occasionally. Reduce heat and simmer, stirring occasionally, until potatoes mash easily with a fork, 20 to 25 minutes. Remove from heat and let cool to room temperature, about 1 hour.
2. Meanwhile, thinly slice a fourth of the cucumber; wrap airtight and chill. Coarsely chop remaining.
3. Working in batches, whirl potato mixture and chopped cucumber in a blender until smooth; pour into a large bowl. Stir in 3/4 cup crème fraîche, 1/2 teaspoon salt, and 1/8 teaspoon hot sauce. Cover and chill until cold, at least 1 hour, or up to 1 day.
4. Thin soup with more broth. If desired, add more salt and hot sauce to taste. Ladle into bowls and garnish with sliced cucumber and more crème fraîche.
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