Potato-Cucumber Soup with Toasted Corn

August 2009
Potato-Cucumber Soup with Toasted Corn

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Makes: 4 servings

Prep: 25 mins

Cook: 25 mins

  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 1 pound baking potatoes, peeled and cut into cubes
  • 2 cups chicken broth
  • 1 pound kirby cucumbers--peeled, seeded and chopped
  • 1/4 cup heavy cream
  • 1 ear corn, husked
  • 1/2 cup flat-leaf parsley, chopped
  • Salt and pepper
  1. In a large pot, heat the oil over medium heat. Add the onion; cook until slightly softened. Add the potatoes, chicken broth and 1 1/2 cups water. Bring to a simmer, cover and cook until the potatoes are tender, about 15 minutes. Using a food processor, and working in batches, puree the potato mixture with the cucumber. Return to the pot and stir in the cream.
  2. Heat a heavy skillet over medium-high heat. Add the corn and cook until golden, about 5 minutes. Scrape off the corn kernels; add to the soup. Stir in the parsley; season with salt and pepper. For cold soup, refrigerate until chilled.
  • Flying Fish Brewing Co. Farmhouse Summer Ale (NJ)