CookEat Recipe
Cucumber Garbure
Cucumber soup with toasted French bread in the broth, with Parmesan served separately.
Method
Steps
Step 1
Peel the two large green cucumbers, quarter them, remove the seeds and cut into one-inch-long strips. Plunge into enough boiling water for about three minutes, then drain and discard the blanching water.
Step 2
Heat the one and a half tablespoons of melted butter in a frying pan. Add the cucumber, sprinkle with the teaspoon of sugar and cook, stirring lightly, until lightly coloured.
Step 3
Add two quarts of the finished unsalted White Broth, prepared with veal bones and aromatics only, and the pint of water. Stud the peeled onion with the two cloves and add it. Tie the cleaned leek, two celery branches, two parsley branches and one chervil branch into a bunch and add to the soup. Season with the level tablespoon of salt and half teaspoon of ground pepper. Bring to a gentle boil and cook slowly for about one hour, until the cucumber is tender, then remove the onion and herb bunch.
Step 4
Preheat the oven to 350°F. Cut six slices from a plain French loaf and arrange on a metal baking tin. Skim the actual fat from the surface of the soup and distribute that recovered fat over the slices, without adding a replacement fat. Bake, watching closely, until the bread is golden. Keep the soup hot while the bread browns.
Step 5
Put all six toasted bread slices into a hot soup tureen, pour the hot soup over them and serve promptly, with the two ounces of Parmesan separately.
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