Warm Cucumber Soup With Scallop And Sole Mousselines Recipes

CREAMY SCALLOP CHOWDER

Steps:

• Wash and drain scallops. If scallops are large, cut in half. In a small stock pot, melt butter over medium-low heat. Saute onions and mushrooms until tender.
• Stir in flour. Pour in milk and stir over medium heat until thickened and bubbly. Add wine, scallops, salt and pepper. Cook over medium heat until thickened. Serve topped with Swiss cheese and parsley.

CUCUMBER SOUP I

Steps:

• Peel, seed, and chop 2 cucumbers.
• Cook the chopped scallions in the margarine until soft. Add the chopped cucumbers and the wine vinegar. Pour in the broth, and stir in the farina. Salt to taste, and add tarragon. Let the soup simmer for 20 minutes, or until the cucumbers are soft.
• Put the soup into a blender, and puree it.
• Pour the puree into a bowl, and whisk in the sour cream. Taste the soup for seasoning. Pour the soup into bowls, and garnish with cucumber slices and chopped parsley.

SPICY CUCUMBER SOUP

Steps:

• Heat the olive oil in a saucepan over medium heat. Stir in the onions and garlic, and cook until the onion is very soft, about 10 minutes. Stir in the cucumber, vegetable broth, and milk. Season with soy sauce, parsley, red pepper flakes, cayenne pepper, curry powder, and sesame oil. Bring to a simmer over medium-high heat, then reduce the heat to medium-low, cover, and simmer 10 minutes more. Transfer the hot soup to a blender, and carefully puree until the soup is creamy yet slightly grainy.

CHILLED CUCUMBER-DILL SOUP

Steps:

• Set 1/4 cup of cubed cucumber aside.
• Place remaining cucumbers, 1/4 cup onion, 1/4 cup celery, 1/4 cup carrots, jalapeno peppers, Greek yogurt, sour cream, sugar, garlic powder, dill, salt, and pepper into the bowl of an 8-cup electric blender or food processor and pulse until all ingredients are just blended.
• Pour into a large bowl and stir in reserved 1/4 cup cucumber and remaining onion, celery, and carrots to add a little crunch to an otherwise creamy mixture. Taste for salt and pepper, adding more if desired.
• Place into the refrigerator for at least 4 hours before serving.

CHILLED CUCUMBER SOUP

Steps:

• Cut 4 thin slices of cucumber; set aside for garnish. Peel and finely chop remaining cucumbers. In a large bowl, combine the buttermilk, sour cream, sugar, dill, salt, pepper, green onions and chopped cucumbers. , Refrigerate for 4 hours or overnight. Garnish with cucumber slices and, if desired, fresh dill.

SIMPLE CUCUMBER SOUP

Steps:

• Melt butter with the oil in a large saucepan over medium-high heat. Cook and stir onion and garlic in the butter mixture until tender, 3 to 5 minutes. Add cucumber and zucchini slices; cook and stir until softened, 2 to 3 minutes. Pour vegetable broth over the mixture; bring to a boil, reduce heat to medium-low, and let simmer until the vegetables are cooked through, 20 to 25 minutes. Remove from heat and cool a few minutes.
• Pour soup into a blender no more than half full. Cover and hold lid in place with a towel; pulse a few times before leaving on to blend. Puree in batches until smooth.

CUCUMBER SOUP

Steps:

• Purée cucumbers, avocado and lime juice in a food processor or blender. Transfer to a bowl. If you used a food processor, strain the mixture first. Stir in 1 cup cold water. Mixture should be pouring consistency. Season with salt.
• Transfer to a container or pitcher and refrigerate until ready to serve. Pour into small cups or shot glasses. Drizzle a few drops of avocado oil on top of each. Set cups or glasses on a tray to serve.

HOT CUCUMBER SOUP

Steps:

• As per the recipe: Peel and slice the cucumbers.
• Melt the butter/marg in large saucepan and saute the onion until transparent.
• Stir in the flour.
• Add the stock and bring to a boil.
• Add the sliced cucumber and cook until tender.
• Puree in electric blender.
• Season to taste with salt and pepper and stir in lemon juice.
• Just before serving, mix in the cream.
• What Liza does: I use alot more cucumbers, maybe+- 800/900g and add a touch more water to the stock amount.
• I use more onions, approx.
• 2 med-large.
• Don't use more lemon juice as it changes the taste of the soup.
• Once the soup is cooked (ie. the cucumbers are tender), puree the soup: and options: can either leave the soup as it is; or put in one tub of sour cream; or don't put sour cream in the pot and only serve with sour cream as garnish.
• It's yummy.

SCALLOP AND SOLE MOUSSELINES

Steps:

• Rinse scallops and sole and pat dry, then purée in a food processor until very smooth. Force purée through a fine-mesh sieve into a metal bowl, scraping bottom of sieve as needed.
• Set metal bowl in a larger bowl of ice and cold water, then add egg white to purée and stir vigorously with a wooden spoon or rubber spatula until well combined. Add cream 2 tablespoons at a time, stirring after each addition until incorporated. (Mousseline should be the consistency of soft mashed potatoes; if it becomes runny or separates, stop adding cream and chill mixture, covered - still in ice bath - until firmer, about 30 minutes. Then continue adding cream.) Cover bowl and chill mixture 8 hours.
• Put oven rack in middle position and preheat oven to 350°F.
• Cut out 10 rounds of parchment paper to line bottoms of molds and 10 rounds to line tops of molds, using 1 timbale mold as a guide. Brush molds with some melted butter and line bottom of each with a round of parchment. Chill molds 5 minutes (to set butter), then brush paper and sides of molds again with more melted butter.
• Stir salt, pepper, nutmeg, chives, and dill into mousseline, then divide among molds (they will be about two-thirds full). Rap molds on counter once or twice to settle mixture, then put a buttered parchment round, buttered side down, on surface of each mousseline. Put molds in an 8-inch square or round baking pan (2 inches deep) and bake in a hot water bath in oven until mousselines are just set and springy to the touch, 20 to 25 minutes.
• Cool mousselines in molds on a rack until warm, about 10 minutes, then invert onto a large plate and pat dry with paper towels before transferring to soup bowls.

WARM CUCUMBER SOUP WITH SCALLOP AND SOLE MOUSSELINES

Steps:

• Cook cucumbers in a 4- to 5-quart pot of boiling salted water , uncovered, just until water returns to a boil, about 1 minute, then immediately drain in a colander and transfer to a bowl of ice and cold water to stop cooking. Drain cucumbers well, then purée in 2 batches in a blender until as smooth as possible, about 1 minute, transferring to a bowl.
• Peel potato and cut into 1/2-inch cubes. Cook onion, carrot, celery, garlic, bay leaf, and thyme in butter in a 2-quart heavy saucepan over moderate heat, stirring occasionally, until vegetables are softened, about 3 minutes. Add potato, 4 cups water, pepper, and 1/2 teaspoon salt and simmer, partially covered, until potato is very tender, about 15 minutes. Discard bay leaf and thyme.
• Purée mixture in batches in blender until very smooth, about 1 minute (use caution when blending hot liquids), transferring to a large bowl. Chill, uncovered, until completely cool, about 30 minutes.
• Stir cucumber purée into potato purée and force soup through a fine-mesh sieve into a large bowl, pressing hard on and then discarding solids.
• Stir remaining teaspoon salt into soup, then reheat in a bowl in a microwave or in a saucepan on stovetop over low heat (microwaving is best because it preserves the soup's bright green color). Put 1 mousseline in each of 10 shallow soup bowls and pour warm soup around each.

COOL CUCUMBER SOUP

Steps:

• In a blender, combine the yogurt, cucumber, scallion and dill. Pulse until pureed. Season, to taste, with salt and pepper. Ladle into individual bowls. Top each serving with 2 tablespoons of diced tomato, drizzle with 1/2 teaspoon of olive oil and garnish with a dill sprig.
• Excellent source of: Protein, Vitamin A, Vitamin C, Calcium
• Good source of: Vitamin K.

COOL CUCUMBER SOUP

Steps:

• Peel the cucumbers, trim the ends, cut in half lengthwise and scrape out the watery area where seeds would be. Coarsely chop. Crush the garlic and 1/4 teaspoon of the salt into a paste with the flat side of a chef's knife. Combine the cucumber, garlic, remaining salt, and the buttermilk in a blender and process until completely smooth. Add half of each of the herbs and the cayenne and pulse several times to combine. Transfer soup to a bowl, cover, and refrigerate for 1 hour or until thoroughly chilled. Before serving, season with salt, pepper, and lemon if desired. Divide among 4 soup bowls and sprinkle with the remaining herbs. Serve.
• Copyright 2001 Television Food Network, G.P. All rights reserved.

CHILLED CUCUMBER GARLIC SOUP

Steps:

• Line a sieve with cheesecloth (muslin) and place over a large bowl.
• Spoon the yogurt into the sieve and let drain in the refrigerator for 4 hours.
• Discard the captured liquid and place the yogurt in the bowl.
• Add the grated cucumber, garlic, olive oil, mint, chopped dill and milk.
• Mix well.
• Stir in the vinegar or lemon juice.
• Cover and chill for 1 hour.
• Before serving, season to taste with salt and pepper.
• Ladle the soup into chilled individual bowls and garnish each serving with a cucumber slice and a dill sprig.
• Serve well chilled.
• NOTES: Cucumbers are native to Asia, where they have been eaten for thousands of years.
• They contain a great deal of water, which makes them particularly refreshing in the hot summer months.
• When choosing cucumbers, avoid the waxed variety sold in grocery stores year-round, and instead seek out the long, thin-skinned English or hothouse variety.
• It has a superior flavor, less water and far fewer seeds.
• Three lemon cucumbers can be substituted for the single English (hothouse) cucumber, if you like.

CUCUMBER POTATO SOUP

Steps:

• In a large saucepan, cook potatoes in salted water until very soft. Place sieve over a large bowl. Pour potatoes and liquid into sieve and force potatoes through. Return to saucepan. , Stir in cucumber, pepper, cream, milk and onion. Simmer gently for about 5 minutes or until cucumber is tender. Add dill, salt and pepper. Serve hot or cold.

CUCUMBER SOUP (WARM)

Steps:

• Sautee coarsly chopped onions in some butter/oil.
• Coarsely cut the cucumbers (do not peel!) and add to the onions.
• Add salt and pepper to taste.
• Add 2 liters of water and the stock cubes.
• Cook together until the cucumbers are soft.
• Blend together until smooth.
• Add 200ml of milk.
• For an extra touch add some parsley just before serving.

CHILLED CREAM OF CUCUMBER SOUP

Steps:

• Coarsely purée cucumbers in a blender or food processor.
• Transfer to a metal bowl and whisk in remaining ingredients and salt to taste.
• Cover bowl and chill 30 minutes, stirring occasionally. Serve in chilled bowls.