Its like summer in a bowl.
The best way to say goodbye to summer and to start embracing fall?
Found in the chef’s cookbookMastering the Art of French Cooking, Vol.
Child: Bettmann/Getty Images. Soup: Jason Donnelly.
Here’s how to make Child’s classic recipe that’s a bowl of deliciousness.
Cut the rest of your cucumbers into 12-inch chunks, which will make about 412 cups.
Then, in a medium skillet, cook your shallots over low heat in butter until tender.
This should take a few minutes, as you’re making sure they don’t brown.
In the same skillet, add in your cucumber chunks, light stock, wine vinegar and fresh herbs.
Add your salt and pepper to taste, and thin out the soup with more stock if needed.
Once back in the pan, all you oughta do is beat in half of the sour cream.
You have a warm and tasty cucumber soup ready to be enjoyed.
Then, store the soup in the refrigerator for at least four hours and serve chilled.
The fact that this simple soup is enjoyable both warm and cold makes it a perfect summer-to-fall transition recipe.
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