Cucumber Soup is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic soup made from cucumbers, butter, chervil, sorrel cooked in medium stock that's thickened with a liaison of cream and egg yolks. The full recipe is presented here and I hope you enjoy this classic British version of: Cucumber Soup.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
127. INGREDIENTS.—1 large cucumber, a piece of butter the size of a walnut, a little chervil and sorrel cut in large pieces, salt and pepper to taste, the yolks of 2 eggs, 1 gill of cream, 1 quart of medium stock No. 105.
Mode.—Pare the cucumber, quarter it, and take out the seeds; cut it in thin slices, put these on a plate with a little salt, to draw the water from them; drain, and put them in your stewpan, with the butter. When they are warmed through, without being browned, pour the stock on them. Add the sorrel, chervil, and seasoning, and boil for 40 minutes. Mix the well-beaten yolks of the eggs with the cream, which add at the moment of serving.
Time.—1 hour. Average cost, 1s. 2d. per quart.
Seasonable from June to September.
Sufficient for 4 persons.
Modern Redaction
Ingredients:
1 large cucumber
1 tsp salt
1 tbsp butter
1 tbsp chervil, chopped
1 tbsp sorrel, chopped
salt and freshly-ground black pepper, to taste
2 egg yolks
70ml cream
1l medium stock
Method:
Pare the cucumber then quarter the fruit lengthways and scoop out the seeds. Cut into thin slices, put these on a plate and scatter the salt over the top. Set aside for 20 minutes then drain and transfer to your stockpot with the butter. Heat gently and when warmed through, but not browned, add the stock and stir to combine. Now add the chervil and sorrel then season to taste.
Bring to a boil and cook for 40 minutes. At this point whisk together the cream and egg yolks in a bowl. Take the soup off the heat, add about 2 ladles to the egg mixture to temper then pour the egg mixture into the soup. Stir to combine and serve immediately (do not re-heat).
