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Velvet Cucumber Soup with Goat Cheese Croutons and Smoked Trout https://www.metro.ca/userfiles/image/recipes/veloute-concombre-croutons-chevre-5054.jpg PT20M PT20M PT1H40M
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.
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2 Tbsp. (30 mL) butter 2 shallots, thinly sliced 4 to 5 medium-size cucumber, 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 croutons 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
Velvet Cucumber Soup with Goat Cheese Croutons and Smoked Trout

Velvet Cucumber Soup with Goat Cheese Croutons and Smoked Trout

Rate this recipe
3 Votes
4
servings
0:20
Preparation
0:20
COOKING
1:40
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 Tbsp.
    (30 mL)
    butter
  • 2
    shallots, thinly sliced
  • 4 to 5
    medium-size cucumber, peeled, seeded and diced
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  • 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
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  • pink peppercorns to taste
  • 8
    toasted croutons made from ficelle or baguette bread
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  • 5 oz
    (150 g)
    smoked trout or cold-smoked salmon, diced small

  • pink peppercorns to taste

  • garnish cucumber, cut into julienne
Imprimer ma sélection

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.

Source : Metro

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