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Warm Cucumber Soup with Scallop and Sole Mousselines Recipe

Warm Cucumber Soup with Scallop and Sole Mousselines Recipe

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Warm Cucumber Soup with Scallop and Sole Mousselines

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Ingredients:

Serving

3 large seedless cucumbers (usually plastic-wrapped; 3 lb total), quartered lengthwise and cut crosswise into 1/4-inch-thick slices
1 small russet ( baking) potato (1/4 lb)
1 medium onion, chopped
1 medium carrot, chopped (1/2 cup)
1/2 celery rib, chopped
1 large garlic clove, chopped
1 turkish or 1/2 california bay leaf
1 (3-inch) fresh thyme sprig
2 tbsp unsalted butter
4 cups water
1/4 tsp black pepper
1 1/2 tsp salt
scallop and sole mousselines
garnish: thinly sliced smoked sablefish ( black cod); fresh chives

Directions:

Cook cucumbers in a 4- to 5-quart pot of boiling salted water , uncovered, just until water returns to a boil, about 1 minute, then immediately drain in a colander and transfer to a bowl of ice and cold water to stop cooking. Drain cucumbers well, then purée in 2 batches in a blender until as smooth as possible, about 1 minute, transferring to a bowl.
Peel potato and cut into 1/2-inch cubes. Cook onion, carrot, celery, garlic, bay leaf, and thyme in butter in a 2-quart heavy saucepan over moderate heat, stirring occasionally, until vegetables are softened, about 3 minutes. Add potato, 4 cups water, pepper, and 1/2 teaspoon salt and simmer, partially covered, until potato is very tender, about 15 minutes. Discard bay leaf and thyme.
Purée mixture in batches in blender until very smooth, about 1 minute (use caution when blending hot liquids), transferring to a large bowl. Chill, uncovered, until completely cool, about 30 minutes.
Stir cucumber purée into potato purée and force soup through a fine-mesh sieve into a large bowl, pressing hard on and then discarding solids.
Stir remaining teaspoon salt into soup, then reheat in a bowl in a microwave or in a saucepan on stovetop over low heat (microwaving is best because it preserves the soup's bright green color). Put 1 mousseline in each of 10 shallow soup bowls and pour warm soup around each.
Cooks' note: Soup can be made 2 days ahead and chilled, covered.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	55.74 Kcal (233 kJ)
Calories from fat	20.76 Kcal
		% Daily Value*
Total Fat	2.31g	4%
Cholesterol	6.11mg	2%
Sodium	362.61mg	15%
Potassium	294.08mg	6%
Total Carbs	6.94g	2%
Sugars	2.29g	9%
Dietary Fiber	2.08g	8%
Protein	1.96g	4%
Vitamin C	6.3mg	11%
Vitamin A	0.1mg	3%
Iron	0.1mg	1%
Calcium	38.2mg	4%

Amount Per 100 g
Calories	20.91 Kcal (88 kJ)
Calories from fat	7.79 Kcal
		% Daily Value*
Total Fat	0.87g	4%
Cholesterol	2.29mg	2%
Sodium	136.01mg	15%
Potassium	110.31mg	6%
Total Carbs	2.6g	2%
Sugars	0.86g	9%
Dietary Fiber	0.78g	8%
Protein	0.73g	4%
Vitamin C	2.4mg	11%
Calcium	14.3mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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