Cucumber Soup with Shrimp
Ingredients
This recipe is courtesy of chef Mark Gabrieau, Gabrieau’s Bistro, Antigonish, NS.
2 tbsp (30 mL) butter
3 ribs celery, diced
1 medium onion, diced
1 medium potato, peeled and cut into ¼-inch (½-cm) slices
4 cups (1 L) seafood stock or chicken stock
3 English cucumbers, peeled and diced 1½ cups (375 mL) sour cream
½ cup (125 mL) whipping cream ¼ cup (50 mL) chopped fresh dill ½ tsp (2 mL) salt ¼ tsp (1 mL) ground white pepper 6 drops Tabasco Juice of 1½ lemons
½ lb (250 g) coldwater shrimp, for garnish
Directions
In a large saucepan over medium high heat, sauté celery and onion in butter for about 5 minutes.
Add potato and stock; bring to a boil and simmer until potato is tender, about 10-15 minutes, then add cucumber. Bring to a boil again; remove from heat and cool quickly by placing saucepan in an ice bath. Stir while cooling.
Once cooled, purée with a hand mixer or in a blender. Add remaining ingredients. Garnish with coldwater shrimp. Makes 6 to 8 servings.