Prep 15 mins
Cook 30 mins
Adapted from a 'Better Homes and Gardens' recipe that I found online. There are just so many Chilled Cucumber Soups on Zaar but - from my searches - none that seemed quite like this one which I'm posting for safe-keeping as well as for others who might like to try it. I love the fact that this is basically a potato and leek soup - with cucumbers and prawns poached in champage! YUM! :) The only additions I've made are garlic (I just cannot contemplate prawns without garlic!) and the dill or parsley for garnish. The photograph accompanying the original recipe suggested that small shrimps had been used and rather more than the 12 specified in the ingredients list which explains why in the directions there is mention in step 3 of dividing "most of the prawns" between 4 bowls, then adding "the remaining" prawns once the soup had been ladled into the bowls! 12 prawns between 4 bowls hardly allows for "most of..." and "remaining..." Obviously, this recipe could be made with small shrimps and with a larger number than 12. Several shrimps on top of each soup bowl would certainly make for more attractive presentation.
- 1 tablespoon olive oil
- 20 g unsalted butter
- 1 leek, sliced
- 600 g desiree potatoes, peeled, diced
- 1 liter chicken stock
- 3 (500 g) lebanese cucumbers, trimmed, diced
- 4 garlic cloves, minced (optional)
- 2 tablespoons olive oil, extra
- 2 tablespoons champagne or 2 tablespoons white wine vinegar
- 12 medium green prawns, peeled, deveined or 12 medium perhaps twice this number of smaller shrimp
- fresh ground black pepper, to serve
- extra virgin olive oil, to serve
- fresh dill (optional) or fresh parsley, to serve (optional)
- Melt the oil with the butter in a large, deep pan over a medium heat; add the leek and cook, stirring, for 4-5 minutes or until it has softened soft; add the potato and chicken stock and bring the stock slowly to the boil; reduce the heat and simmer for 12-15 minutes or until the potato is soft; transfer to a large bowl and cool.
- When cool, cover with a plastic wrap and refrigerate until cold; add the Lebanese cucumber and minced garlic to the soup mixture; using a hand-held stick blender or food processor, process the mixture until a thick smooth soup forms; cover, and refrigerate until required.
- Put the extra oil, the champagne or vinegar and the prawns in a medium heavy-based pan, bring slowly to a simmer and cook for 1-2 minutes or until the prawns turn orange; divide the prawns between 4 bowls (reserving several if using smaller shrimp rather than prawns) and season with pepper; ladle the soup into the bowls, drizzle with extra virgin olive oil, add any reserved shrimps and a sprig of dill or parsley and serve.