Hot Cucumber and Tarragon Soup

Embrace the unexpected with this Hot Cucumber and Tarragon Soup. While we often associate cucumbers with cool and refreshing salads, cooking them unveils a subtle and nuanced flavor that perfectly complements the assertive yet delicate nature of tarragon. The resulting light and comforting soup is a delightful interplay of textures and tastes, a warm option to savor cucumber’s versatility beyond the ordinary.

SERVES 4
PREP 15 MIN
COOK 20 MIN
FREEZE NOT SUITABLE

INGREDIENTS:

• 2 medium-large or 3 small cucumbers
• 1 tbsp sunflower oil
• 3 tbsp (50g) chilled butter, diced
• 2 tbsp fresh tarragon, chopped
• 31⁄3 cups (800ml) light vegetable or chicken stock
• Salt and freshly ground black pepper
• 2 tbsp cornstarch
• 4 heaped tsp cream cheese (optional)

INSTRUCTIONS:

1. Begin by peeling, seeding, and roughly chopping the cucumbers. This preparation step sets the stage for a delightful interplay of flavors and textures in your soup.
2. Place a sauté pan over medium heat. Add the sunflower oil and 1 tablespoon of the chilled, diced butter. Once the butter has melted and is glistening, introduce the chopped cucumbers and half of the freshly chopped tarragon to the pan. Stir the mixture for about 2 minutes, allowing the ingredients to mingle and develop their flavors.
3. Pour the light vegetable or chicken stock into the sauté pan, immersing the cucumbers and tarragon. Season the mixture lightly with salt and a sprinkling of freshly ground black pepper, enhancing the soup’s overall taste profile.
4. Bring the mixture to a gentle simmer, reducing the heat slightly to maintain this simmering state. Cover the pan, allowing the ingredients to meld and the cucumbers to soften. Let the soup simmer gently for approximately 10–15 minutes, allowing the flavors to infuse.
5. Stir in the cornstarch to the soup, enhancing its texture and ensuring a satisfying consistency. Continue to cook the mixture for an additional 2 minutes, allowing the cornstarch to properly integrate.
6. Remove the sauté pan from the heat and set it aside, allowing the soup to cool slightly before further processing.
7. Transfer the soup to a blender or food processor, blending until a smooth and homogeneous consistency is achieved. This step ensures that the flavors meld together harmoniously.
8. Return the blended soup to the sauté pan, and gradually whisk in the remaining diced butter. This addition imparts a luscious richness to the soup’s texture.
9. Taste the soup and make any necessary adjustments to the seasoning, ensuring that the flavors are perfectly balanced to your preference.
10. Stir in the rest of the freshly chopped tarragon, infusing the soup with its distinctive and assertive aroma.
11. Serve the Hot Cucumber and Tarragon Soup while it’s still hot, presenting a comforting and unexpected treat for your taste buds.
12. For an extra layer of indulgence, consider adding a dollop of cream cheese to each serving just before serving, elevating the soup’s creaminess and adding a hint of luxurious tanginess.

Hot Cucumber and Tarragon Soup transforms cucumbers into a warm and inviting culinary experience, accentuating their subtle flavors while harmonizing them with the distinctive essence of tarragon. This soup is an example of how unexpected ingredients can come together to create something truly exceptional. The juxtaposition of the tender cooked cucumbers and the bold tarragon offers a balanced and delightful sensation with every spoonful. Elevate the experience with a touch of cream cheese, and you have a recipe that celebrates the culinary artistry of combining flavors in surprising and delicious ways.