August 12, 2009


I love cucumbers fresh from the garden, when they're still warm from the sun. Their flavor is mild, with a crisp crunch in the eating. Cukes lend themselves to summery eating: sliced cucumbers with yogurt, garlic and mint; cold cream of cucumber soup. It's finally warmed up enough to have a longing for these brisk foods.

The soup is easy to make: 4 chopped cukes and a chopped onion are cooked in 4 Tbs butter till the onions are translucent. Add 3 Tbs flour for thickening, then a quart of water or chicken stock. Cook for 15 minutes, and when cool puree in a food processor; add some cream, or milk, as I do. This works for lots of vegetables: zucchini, broccoli, carrots etc. I often make extra for the freezer.

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