Potage Aux Concombres (Cucumber Soup)

This is another recipe using rescued produce.  Onions from the June box and Cucumbers from the July box.  I know the soup might sound odd.  It somehow works beautifully together.  Let's be honest, there are only so many salads and pickles that anyone wants to eat. 

Traditionally, this soup has crème fraîche.  If your local store doesn't carry it, it is easy to make.  It's 1 cup of heavy cream combined with 2 tbsp of buttermilk.  Let it sit at room temperature for 12-16 hours. Stir and refrigerate.  Lasts up to a week in the refrigerator.  Both sour cream and crème fraîche are cultured creams.  Sour cream is made from 1 cup of heavy whipping cream and 1 tbsp of either white vinegar or lemon juice.  Combine the two and let it sit at room temperature for 24 hours.  Stir and refrigerate.  It also lasts up to a week in the refrigerator.  If it makes more sense for you, because sour cream is already a staple in your house, don't stress about it; the taste isn't so different that it will ruin the meal.  

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Potage Aux Concombres (Cucumber Soup)

3 tbsp butter

1/2 onion, chopped

pink salt and white pepper to taste

3 1/2 cups of chopped cucumbers + 18 thin slices to garnish (I used Persian cucumbers)

3/4 tsp dried tarragon

1/2 tsp dill weed

1 1/2 tbsp fresh parsley + more to garnish

6 cups chicken broth

1 1/2 tbsp Champagne vinegar

4 tbsp farina (Cream of Wheat)

1/2 cup crème fraiche or sour cream + more to garnish

Makes 6 servings.

In a Dutch oven, melt the butter over medium heat.  Add the onions, salt, and pepper, and saute for 3-4 minutes.  Add the cucumbers and cook for another 2-3 minutes.  Stir in the herbs, broth, and vinegar.  Bring to a boil and add the farina.  Turn to low, cover, and simmer for 20 minutes.  Stir in your creme fraiche.  Using an immersion blender, blend the soup till smooth.  To garnish, add a tbsp of creme fraiche, three slices of the fresh cucumber, and fresh parsley.

Chicken Broth

Honey Dill Carrot

Tuna Croquettes

Green Grape Clafoutis

Keep calm and cucumber on, nobody likes a pickle under pressure.

 - Unknown