Chilled Shrimp and Cucumber Soup

Ingredients

  • 2 tbs butter
  • 2 shallots, minced
  • 2 garlic cloves, chopped
  • 1 cucumber, peeled, seeded and diced
  • 1 and 1/4 cups milk
  • 1/2 lb peeled medium shrimp
  • 1 tbs fresh mint, chopped
  • 1 tbs fresh dill, chopped
  • 1 tbs fresh chives, chopped
  • 1 tbs fresh chervil, chopped
  • 1 and 1/4 cups whipping cream
  • kosher salt and ground white pepper
  • 4 large cooked shrimp, peeled with tails on for garnish
  • Melt the butter in a pan and add the garlic and shallots. Cook over a low heat stirring occasionally for about 4 minutes.
  • Add the cucumber and cook, stirring gently until tender.
  • Stir in the milk, bring almost to a boil, then lower the heat and simmer for 5 minutes.
  • Add the soup to a food processor and process until very smooth.
  • Season to taste with salt and white pepper.
  • Pour the soup into a bowl and set aside to cool.
  • When cool, stir in the shrimp, chopped herbs and the whipping cream.
  • Cover and chill for at least 2 hours.
  • To serve, ladle the soup into four individual bowls and top with creme fraiche or sour cream.
  • Garnish with extra chives and dill and place a large shrimp over the edge of each bowl.

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