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| What You Need: |
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6 tablespoons butter
2 medium onions, finely chopped (1 cup)
2 large cucumbers, peeled and finely chopped (2 cups)
3 cups chicken stock, fresh or canned
2 tablespoons flour
2 egg yolks
½ cup heavy cream
1 medium-sized cucumber, peeled and diced into ¼-inch pieces
Salt
White pepper
2 tablespoons finely chopped fresh parsley or chives
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| How To Cook: |
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1. In a heavy 2- to 3-quart saucepan, melt 4 tablespoons of the butter over moderate heat. When the foam subsides, stir in the chopped onions and the chopped cucumbers and, stirring occasionally, cook them for about 5 minutes until the onions are transparent but not brown.
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2. Add the chicken stock and bring to a boil. Lower the heat and simmer, uncovered, for 20 to 30 minutes, or until the vegetables are tender. Pour the soup into a sieve set over a large bowl and force the vegetables through with the back of a wooden spoon.
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3. Melt the remaining 2 tablespoons of butter in the saucepan. Remove the pan from the heat and stir in the flour. Pour in the pureed soup, beating vigorously with a wire whisk. Return to moderate heat and cook about 3 to 5 minutes, whisking constantly, until the soup has thickened slightly.
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4. In a small bowl, combine the egg yolks and heavy cream. Beating constantly with a whisk, pour into it 1 cup of the hot soup, 2 tablespoons at a time. Then reverse the process. Slowly pour this warmed mixture back into the remaining soup, still beating with the whisk.
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5. Simmer over very low heat for 5 minutes but do not let the soup come to a boil. Just before serving,stir in the diced raw cucumber, season with salt and white pepper, and sprinkle with the chopped parsley or chives.
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6. To serve the soup cold, let it cool to room temperature, then cover and refrigerate for at least 3 hours. Add the diced raw cucumbers, season. ings and chopped herbs just before serving.
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7. If you like, you may serve the cold soup with a spoonful of slightly salted, stiffly whipped cream in each portion, or a spoonful of sour cream may be used.
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