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  Added: Apr 10, 2006  •  Visited (394)  •  Print version Print this recipe (40)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Cucumber Bisque
What You Need:
  • 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

  • How To Cook:
    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.

    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.

    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.

    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.

    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.

    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.

    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.
    To serve 4
     This recipe is also available in:
    Cuisine » Americas » United States
    Main Ingredient » Vegetables » Cucumbers
    Dish » Soup


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