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Cucumber soup splashed with Pernod

Cucumber soup splashed with Pernod

Positively provençale ~ this versatile cucumber soup, splashed with pernod,  may be served hot or cold.

It’s a very simple soup but I can see it being served in small demi-tasse cups at a formal dinner.  Or like I have pictured served  in a big bowl for a light summer supper. Et voila:

Creamy Cucumber Soup with Pernod


  • 1-1/2 lbs. cucumbers
  • 1 Tablespoon finely chopped onion
  • 1 large garlic clove, pressed
  • 2 Tablespoons unsalted butter
  • 2 cups chicken broth
  • 1 teaspoon pastis (Pernod or Ricard)
  • 1 cup cream
  • GARNISH:  fresh, chopped chives


  1. Melt the butter in a medium sized saucepan over medium-low heat.
  2. Add the onions and garlic and cook about 2-4 minutes or until soft. Do not allow them to color
  3. Peel the cucumbers. Cut them in half lengthwise and scoop out the seeds. I generally use a spoon to do this. Chop the cucumbers into small dice and add to the onions and garlic.
  4. Cook about 5 more minutes.
  5. Add the broth and simmer for 10 to 15 minutes. The cucumbers should be very soft.
  6. Using a stick blender or a regular blender, blend the soup. Stir in the cream and pastis and heat about 2 minutes.

To serve:

Ladle the soup into 4 soup bowls and garnish with the fresh, chopped chives. The soup may be served cold also.


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