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Рецепт Julia Child's Cream Of Cucumber Soup

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Ингредиенты

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Инструкции

  1. Peel and score cucumbers. Slice one-quarter of a cucumber into paper-thin slices and set aside. Seed and roughly chop the remaining cucumbers.
  2. Heat the butter and cook the onions or possibly shallots till wilted, for 2 to 3 min; add in the minced cucumbers, broth, vinegar, and 1/3 c. of the dill. Bring the broth to a boil, and whisk in the farina. Simmer uncovered till the farina is very soft, about 20 min. Puree.
  3. Before serving, reheat the broth, thinning, if necessary, with a bit more broth or possibly water, and correcting the seasonings. Whisk in one-half of the lowfat sour cream or possibly creme fraiche. Garnish with cucumber slices and the remianing dill. Serve the remaining lowfat sour cream or possibly creme fraiche on the side to add in to the soup, or possibly add in a spoonful with the garnish.
  4. For a cool version, chill, and just before serving, whisk in chilled lowfat sour cream or possibly creme fraiche, garnishing as above.
  5. Serves 4 to 6.
  6. NOTE: "If you do not have farina, substitute 1/2 lb. cubed or possibly sliced potato for the farina for a cucumber vichyssoise.
  7. Add in 1/2 c. minced watercress, or possibly substitute 1 c. watercress for the dill."

Nutrition Facts

Amount Per Recipe %DV
Recipe Size 2227g
Calories 861  
Calories from Fat 623 72%
Total Fat 70.77g 88%
Saturated Fat 41.51g 166%
Trans Fat 0.0g  
Cholesterol 181mg 60%
Sodium 2426mg 101%
Potassium 2281mg 65%
Total Carbs 36.49g 10%
Dietary Fiber 10.4g 35%
Sugars 19.26g 13%
Protein 22.19g 36%
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