Chilled Cucumber Soup With Dill, Leeks, And Shrimp               

 tags (edit): @Vogel @Tried Easy Soup  

 

Ingredients

1 pound 4 ounc Shrimp 26/30 Count
64 ounces Shellfish Stock Clam Base Works Fine
SOUP BASE
1 pound Yellow Onion Diced
1 pound Celery Diced
2 ounces Butter
6 pounds Cucumber Peeled Seeded Diced
1 ounce Arrowroot
1 pound 9 1/2 Sour Cream
8 ounces Heavy Cream
1 bunch Dill Chopped
3/4 ounce Salt
1 teaspoon White Pepper Ground
to taste Tabasco
3 Lemons Or To Taste
GARNISH
2 ea Cucumber Peeled Seeded Finely Diced
4 ounces Leeks Julienned And Fried Until Crisp
1/4 bunch Dill Sprigs


 

Instructions
 1. Poach the shrimp in the stock. Cut in half lengthwise and reserve for garnish. Reserve the stock.

2. Saute the onions and celery in the butter until translucent.

3. Add the cucumbers and reserved stock and simmer for 30 minutes.

4. Puree in a blender (or use a stick blender) and strain through a sieve. Thicken with arrowroot. Return to a boil. Remove from the heat and cool to 40 degrees. Can be made to this point up to one day ahead.

5. To finish the soup, blend 16 ounces of the soup base mixture with the sour cream, heavy cream, and dill. Add this to the remaining soup base mixture. Season with salt, white pepper, Tabasco, and lemon juice.

6. Garnish individual servings of the soup with the reserved shrimp, the diced cucumbers, fried leeks, and dill sprigs.


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Yields: 20 Servings
     Garde Manger, page 61

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