Velvet Cucumber Soup with Goat Cheese Croutons and Smoked Trout
| Preparation: | 20 min |
| Marinating/Waiting: | 1 h |
| Cooking: | 20 min |
| Total: | 1 h 40 min |
servings
Recipe ingredients
- 2 Tbsp. (30 mL) butter*
- 2 shallots, thinly sliced
- 4 to 5 medium-size cucumbers, peeled, seeded and diced
- 3 cups (750 mL) chicken broth*
- Salt and freshly ground pepper to taste
- 1/4 cup (60 mL) 15% cream*
- 1/4 cup (60 mL) chopped, fresh dill
- 3 oz. (100 g) fresh, unripened goat cheese, or cream cheese
- Pink peppercorns to taste
- 8 toasted croûtons made from ficelle or baguette bread
- 5 oz. (150 g) smoked trout or cold-smoked salmon, diced small
- Pink peppercorns to taste
- Garnish cucumber, cut into julienne
Preparation
In a saucepan, melt the butter over low heat.
Add the shallots and brown for 2 minutes.
Add the cucumbers, broth, salt and pepper.
Cover and let simmer over medium heat for 15 to 20 minutes.
Allow to cool and then reduce to a puree using an electric or hand mixer.
Add the cream and dill; mix well.
Refrigerate for 1 hour.
In a small bowl, season the goat cheese with salt and pepper, and mix well.
Spread the cheese on each crouton and garnish with the smoked trout.
Serve the velvet cucumber soup and, if desired, scatter the julienned cucumber and pink peppercorns as a garnish.
Suggestion
Serve with the goat cheese croutons topped with smoked trout.* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
Recipe suggestions
- Dilly Smoked Trout Frittata
- Smoked Trout Bagel
- Blini with Smoked Salmon and Trout Roe
- Cucumber Soup
- Mushrooms Stuffed with California Walnuts, Smoked Bacon & Goat Cheese
- Penne with Leeks and Goat Cheese
- Cucumber, Kiwi and Cheese Salad
- Lamb Chops with Goat's Cheese
- Goat cheese Bruschetta
- Cucumber Rounds with Smoked Salmon and Camembert
Cucumber Soup
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