Martha Washingtons Cucumber Soup Food

COOL CUCUMBER AND DILL SOUP

Steps:

• Process the cucumbers in a food processor until smooth. Add the remaining ingredients and pulse to combine.
• Chill the soup in the refrigerator until cold, about 1 hour.
• Divide among 4 chilled soup bowls and garnish with the chopped cucumber.

MARTHA WASHINGTON'S CUCUMBER SOUP

Steps:

• Parboil the cucumber slices for 10 minutes.
• While doing this, put the chicken stock in a kettle and let it simmer.
• Drain the cucumber slices and add them to the chicken stock.
• Add the slice of onion.
• Cook until the cucumbers and onion are soft.
• Remove vegetables from the kettle and press through a strainer.
• Put back into the chicken stock. Now blend the butter and the flour.
• Add this to the soup to thicken, strirring continuously.
• Season with the salt and pepper.
• Lastly, stir in the hot milk.
• Strain and serve while piping hot.

HONEYDEW CUCUMBER SOUP

Steps:

• Place honeydew in a food processor; puree until smooth. Line a bowl with a double thickness of cheesecloth; transfer puree to bowl. Gather cheesecloth; tie into a bundle. Suspend bundle from a spoon; hang over a bowl, collecting juices in bowl, for 1 hour to yield 4 cups liquid.
• Place cucumbers in a food processor; puree until smooth. Add 1/4 cup creme fraiche, jalapeno, cilantro, lime juice, and salt; puree until smooth. Add honeydew liquid; puree until combined. Chill well before serving. Serve with a small dollop of creme fraiche and a cilantro leaf.

SIMPLE CUCUMBER SOUP

Steps:

• Melt butter with the oil in a large saucepan over medium-high heat. Cook and stir onion and garlic in the butter mixture until tender, 3 to 5 minutes. Add cucumber and zucchini slices; cook and stir until softened, 2 to 3 minutes. Pour vegetable broth over the mixture; bring to a boil, reduce heat to medium-low, and let simmer until the vegetables are cooked through, 20 to 25 minutes. Remove from heat and cool a few minutes.
• Pour soup into a blender no more than half full. Cover and hold lid in place with a towel; pulse a few times before leaving on to blend. Puree in batches until smooth.

MARTHA WASHINGTON'S CRAB SOUP

Steps:

• Combine butter, flour, eggs and lemon rind.
• Bring milk to a boil, remove pan from heat and stir in egg mixture, simmer 5 minutes.
• Add crabmeat to milk mixture, simmer 5 minutes.
• Add sherry, worcestershire, hot sauce, salt and pepper to taste and serve hot.

CHILLED CUCUMBER, BASIL, AND MINT SOUP

Steps:

• Puree sour cream, basil, mint, scallion, and water in a blender. Add cucumber. Pulse until just combined but still slightly chunky.
• Stir in lemon juice and hot sauce, and season with salt. Chill soup at least 3 hours (soup is best served the same day). Top each serving with thin cucumber slices if desired.

CHILLED MELON, CUCUMBER, AND MINT SOUP

Steps:

• Peel, halve, and seed 2 cucumbers, then coarsely chop. (You should have about 4 1/2 cups.) Halve and seed remaining (unpeeled) cucumber; cut into a 1/4-inch dice. Working in batches, puree chopped cucumbers, melon, 1/2 cup lime juice, mint, and ice in a food processor or blender. Season with salt and more lime juice. Transfer soup to a bowl, cover, and refrigerate until ready to serve, up to 2 hours.
• Smear 1/4 cup yogurt onto two sides of each serving bowl. Spoon chilled soup into bowls, drizzle with oil, and sprinkle with diced cucumbers and mint. Serve, with lime wedges.