How to Make Cucumber Soup — The Victorian Way

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It's the peak of summer at Audley End House and Mrs Crocombe is preparing a light and refreshing soup, ideal as a summer luncheon dish.

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INGREDIENTS
• 4 cucumbers, peeled and sliced 1 inch (2.5 cm) thick
• 1 shallot, finely diced
- 2½ cups (600 ml) chicken stock
• 2 teaspoons salt
• ½ teaspoon cayenne pepper
• 1 tablespoon rice flour
• 1 cup (240 ml) heavy cream
• 1 bunch fresh flat-leaf parsley, large stems discarded

METHOD
1. 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.

2. Remove from the heat and let cool 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.
3. Just before serving, mince the parsley and stir it into the soup. Ladle the
soup into bowls and serve hot.

Chapters
00:00 Intro
00:37 For this recipe...
01:05 Eliza Acton's recipe
01:52 Slicing and deseeding
02:47 Preparing the soup
03:53 Time to tamis
05:18 Thickening the soup
06:44 Serving

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