Chilled Cream of Cucumber Soup


  • 3 medium cucumbers, peeled, seeded and chopped (about 1 and 1/2 lbs)
  • 1 medium onion, minced
  • 5 cups chicken or vegetable stock
  • kosher salt and white pepper to taste
  • 2 tsp arrowroot
  • 1 cup heavy cream
  • 1 tbs chives, chopped


  • Place the cucumbers, onion and stock into a sauce pan and simmer for about 15 minutes.
  • Cool then place soup in a blender or food processor and process until smooth
  • Strain the soup and return to the sauce pan. Season with salt and pepper.
  • Mix the arrowroot with 1 tbs of water and stir into the soup,
  • Simmer until lightly thickened, but do not boil.
  • Stir the cream, cover and chill completely.
  • To serve, garnish with chives.

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