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Velvet Cucumber Soup with Goat Cheese Croutons and Smoked Trout
2013-08-06
https://www.metro.ca/userfiles/image/recipes/veloute-concombre-croutons-chevre-5054.jpg
PT20M
PT20M
PT1H40M
In a saucepan, melt the butter over low heat.Add the shallots and brown for 2 minutes.Add the cucumbers, broth, salt and pepper.Cover and let simmer over medium heat for 15 to 20 minutes.Allow to cool and then reduce to a puree using an electric or hand mixer.Add the cream and dill; mix well.Refrigerate for 1 hour.In a small bowl, season the goat cheese with salt and pepper, and mix well.Spread the cheese on each crouton and garnish with the smoked trout.Serve the velvet cucumber soup and, if desired, scatter the julienned cucumber and pink peppercorns as a garnish.
4
Metro
5
3
5
5
2 Tbsp. (30 mL) butter
2 shallots, thinly sliced
4 to 5 medium-size cucumbers, peeled, seeded and diced
3 cups (750 mL) chicken broth
Salt and freshly ground pepper to taste
1/4 cup (60 mL) 15% cream
1/4 cup (60 mL) chopped, fresh dill
3 oz (100 g) fresh, unripened goat cheese, or cream cheese
pink peppercorns to taste
8 toasted croutons made from ficelle or baguette bread
5 oz (150 g) smoked trout or cold-smoked salmon, diced small
pink peppercorns to taste
garnish cucumber, cut into julienne
Velvet Cucumber Soup with Goat Cheese Croutons and Smoked Trout
4
servings
0:20
Preparation
0:20
COOKING
1:40
TOTAL TIME
Ingredients
-
2 Tbsp.
(30 mL)butter
-
2
shallots, thinly sliced
-
4 to 5
medium-size cucumbers, peeled, seeded and diced
-
3 cups
(750 mL)chicken broth
-
Salt and freshly ground pepper to taste
-
1/4 cup
(60 mL)15% cream
-
1/4 cup
(60 mL)chopped, fresh dill
-
3 oz
(100 g)fresh, unripened goat cheese, or cream cheese
-
pink peppercorns to taste
-
8
toasted croutons made from ficelle or baguette bread
-
5 oz
(150 g)smoked trout or cold-smoked salmon, diced small
-
pink peppercorns to taste
-
garnish cucumber, cut into julienne
Preparation
In a saucepan, melt the butter over low heat.
Add the shallots and brown for 2 minutes.
Add the cucumbers, broth, salt and pepper.
Cover and let simmer over medium heat for 15 to 20 minutes.
Allow to cool and then reduce to a puree using an electric or hand mixer.
Add the cream and dill; mix well.
Refrigerate for 1 hour.
In a small bowl, season the goat cheese with salt and pepper, and mix well.
Spread the cheese on each crouton and garnish with the smoked trout.
Serve the velvet cucumber soup and, if desired, scatter the julienned cucumber and pink peppercorns as a garnish.
Source :
Metro
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
