|Cucumber Soup, Philadelphia Style|
Recipe Type: Soup
This recipe was provided by William Woys Weaver, author of many books about Pennsylvania food and foodways (http://www.allbookstores.com/author/William_Woys_Weaver.html)
- 4 oz. (125g) sourdough bread, trimmed of crust
- ½ cup (125ml) milk
- 4 large cucumbers (2 ½ pounds), seedless or remove the seeds
- 1 cup chopped onions
- 2 tablespoons butter
- 8 cups chicken stock
- 2 tablespoons minced parsley
- ½ cup minced celery leaves or lovage
- salt to taste
- 1 to 2 teaspoons sugar, or to taste
- 1 cup (250ml) cream
- hot pepper (Cayenne) to taste
- chopped chives, borage flowers, dill
- Soak breadcrumbs in the milk and then squeeze dry.
- Peel cucumbers and cut into small pieces. Parboil in salted water, then drain if the cucumbers seem bitter, otherwise ignore this step.
- Heat butter and sweat chopped cucumbers and onion in a covered stewing pan over a medium heat until soft (about 15 to 20 minutes).
- Add stock, bread, parsley and celery leaves, salt and sugar.
- Bring to a boil, lower heat and simmer 30 minutes.
- Rub through a sieve or puree in blender.
- Cool, add cream, and chill.
- Garnish with a slice of cucumber, minced chives, dill, and borage flowers, or a mix of these.