Ingredients

The following ingredients have 4 Servings
  • 4 cucumbers (peeled and sliced 1 inch (2.5 cm) thick)
  • 1 shallot (finely sliced)
  • 2 1/2 cups (6 ml) chicken stock
  • 2 teaspoons salt
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon rice flour
  • 1 cup (240 ml) heavy cream
  • 1 bunch fresh flat-leaf parsley (large stems discarded)

Instruction

  • Combine the cucumbers, shallot, stock, salt and cayenne in a large saucepan and bring to a boil over high heat. Reduce the heat to a simmer, cover partially, and cook until the cucumbers are tender, about 45 minutes.
  • Remove from the heat and let cook slightly. Working in batches, transfer to a blender and puree until smooth. Return the soup to the pan and heat over medium-low heat. In a small bowl, stir the rice flour into the cream to dissolve it, and then stir the cream mixture into the soup. Keeping the soup at a gentle simmer, stir it continuously until it thickens, which will take about 10 minutes.
  • Just before serving, mince the parsley and stir it into the soup. Ladle the soup into bowls and serve hot.