The American Favorites section is where we have placed recipes for dishes that have become American favorites; these recipes are for foods that are enjoyed by many people throughout this great country of ours. In this particular section, I won't assign a specific part of the country as being the origin of the recipe.
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6 T butter ½ c heavy cream
2 medium onions, finely chopped, 1 medium-sized cucumber, peeled
(1 cup) and diced into ¼-inch pieces
2 large cucumbers, peeled and Salt
finely chopped (2 cups) White pepper
3 c chicken stock, fresh or canned 2 T finely chopped fresh parsley
2 T flour or chives
2 egg yolks
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In a heavy 2- to 3-quart saucepan, melt 4 T of the butter over moderate
heat. When the foam subsides, stir in the chopped onions and the chopped
cucumbers and, stirring occasionally, cook them for about 5 minutes until
the onions are transparent but not brown.Add the chicken stock and bring to a boil. Lower the heat and simmer, uncovered, for 20 to 30 minutes, or until the vegetables are tender. Pour the soup into a sieve set over a large bowl and force the vegetables through with the back of a wooden spoon.
Melt the remaining 2 T of butter in the saucepan. Remove the pan from the heat and stir in the flour. Pour in the puréed soup, beating vigorously with a wire whisk. Return to moderate heat and cook about 3 to 5 minutes, whisking constantly, until the soup has thickened slightly.
In a small bowl, combine the egg yolks and heavy cream. Beating constantly with a whisk, pour into it 1 cup of the hot soup, 2 tablespoons at a time. Then reverse the process. Slowly pour this warmed mixture back into the remaining soup, still beating with the whisk. Simmer over very low heat for 5 minutes but do not let the soup come to a boil. Just before serving, stir in the diced raw cucumber, season with salt and white pepper, and sprinkle with the chopped parsley or chives.
To serve the soup cold, let it cool to room temperature, then cover and refrigerate for at least 3 hours. Add the diced raw cucumbers, seasonings and chopped herbs just before serving. If you like, you may serve the cold soup with a spoonful of slightly salted, stiffly whipped cream in each portion, or a spoonful of sour cream may be used. Serves 4.
