Butter, cucumbers, chives, sherry, cream … Who wouldn’t love such a cool soup? Tim, maybe? Hmmmm … SAM
4 tablespoons butter (1/2 stick)
1 leek, white and yellow parts only, chopped (1 cup)
4 small cucumbers, peeled and chopped (3 cups)
1 medium waxy potato, peeled and finely diced (3/4 cup)
3 (10-ounce) cans chicken broth
2 tablespoons dry sherry
1/2 cup plus 1 tablespoon chopped fresh parsley, divided
1 tablespoon plus 1 teaspoon chopped fresh chives, divided
1/2 teaspoon dry mustard
Salt and freshly ground white pepper to taste
1 cup half-and-half or heavy cream
In a medium saucepan over medium heat, melt the butter and sauté the leek until tender. Add the cucumber, potato, chicken broth, sherry, 1/2 cup parsley, 1 tablespoon chives, mustard, salt, and pepper and bring to a boil. Reduce the heat to low and simmer, covered, until the potatoes are tender, about 15 minutes. Remove from heat. Set in the fridge to cool, then puree in a food processor fitted with the metal blade or with an immersion blender. Cover and chill. Just before serving, stir in the cream and garnish with the remaining 1 tablespoon parsley, 1 teaspoon chives, and paprika.
Makes 6 servings.
NOTE: Don’t puree this while it’s hot. You could seriously burn yourself.