Cucumber Bean Soup – Velouté de Concombre et de Fèves
For maximum flavor in this soup, I use small Kirby cucumbers available at farmers’ markets during the summer. In the winter I use English cucumbers, which have much more flavor than regular supermarket cucumbers. This soup may be served warm or cold.
Pronounced: vuh loo teh / duh / ko(n) kohm bruh / eh / duh / fev
- 1 Kirby or English cucumber
- 1 sweet onion
- 1 cup lima beans (from a can or defrosted)
- 2 cups vegetable stock
- 1 cup cream (use heavy cream or half and half)
- 2 Tablespoons olive oil
- salt and freshly ground pepper
- 1 Tablespoon toasted sesame seeds to garnish soup before serving
1. Peel and chop the cucumber, reserving a 2-inch chunk to slice for garnishing the finished soup. Peel and chop the onion.
2. Heat the olive oil in a large saucepan or Dutch oven.
3. Add the onions and the cucumbers and cook over low heat for about 5 minutes. Stir frequently and do not allow the vegetables to brown.
4. Pour in the vegetable stock and cook for 10 minutes.
5. Chop some cilantro. Add the chopped cilantro and the lima beans to the pot and cook an additional 10 minutes.
6. Using a hand blender or working in batches with a blender, purée the soup. Stir in the cream. Taste and season with salt and pepper.
Ladle the soup into 4 bowls. Slice the reserved cucumber chunk into rounds and place them on the soup. Sprinkle on the sesame seeds and serve.
Debra Fioritto contributes delicious French recipes to BonjourParis—follow her at: @DebraFioritto on Twitter, Fabulous French Food, Julia’s Paris & Provence and Tour de Forks Uncommon Epicurean Adventures.
Cucumber Bean Soup – Velouté de Concombre et de Fèves by ©Debra Fioritto
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