Cucumber Soup, Philadelphia Style

Cucumber Soup, Philadelphia Style
Recipe Type: Soup
Author: William Woys Weaver
Serves: 6-8
This recipe was provided by William Woys Weaver, author of many books about Pennsylvania food and foodways (
  • 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
  1. Soak breadcrumbs in the milk and then squeeze dry.
  2. Peel cucumbers and cut into small pieces. Parboil in salted water, then drain if the cucumbers seem bitter, otherwise ignore this step.
  3. Heat butter and sweat chopped cucumbers and onion in a covered stewing pan over a medium heat until soft (about 15 to 20 minutes).
  4. Add stock, bread, parsley and celery leaves, salt and sugar.
  5. Bring to a boil, lower heat and simmer 30 minutes.
  6. Rub through a sieve or puree in blender.
  7. Cool, add cream, and chill.
  8. Garnish with a slice of cucumber, minced chives, dill, and borage flowers, or a mix of these.