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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
- Melt the butter in a medium sized saucepan over medium-low heat.
- Add the onions and garlic and cook about 2-4 minutes or until soft. Do not allow them to color
- 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.
- Cook about 5 more minutes.
- Add the broth and simmer for 10 to 15 minutes. The cucumbers should be very soft.
- Using a stick blender or a regular blender, blend the soup. Stir in the cream and pastis and heat about 2 minutes.
Ladle the soup into 4 soup bowls and garnish with the fresh, chopped chives. The soup may be served cold also.