Low-Oxalate Cream of Cucumber Soup

(from greenfood’s recipe box)

Source: Sally K Norton

Cook time: 60 minutes
Serves 4 people

Ingredients

  • 11/2 lbs. organic cucumbers, peeled, seeded and diced
  • 3-4 oz. diced onion (~ 1/2 onion) or 1/2 oz. chopped chives
  • 4 T butter or ghee or part chicken fat saved from a roasted chicken
  • 31/2 cups rich homemade chicken broth (can use the pan juices from a roasted chicken)
  • 1 tsp. Real salt (to taste)
  • white pepper (to taste)
  • 1 C cream or 1 1/2 cups milk or coconut milk
  • 2 egg yolks (opt.)
  • 1/4 C chopped fresh chives (opt.)

Directions

  1. auté the cucumber and onion in butter or ghee for 10 minutes.

  2. Add the chicken broth and simmer, covered, for 30 minutes.

  3. Puree the soup; season with salt and pepper. If using coconut milk, add it now.

  4. Just before serving, add the cream or milk and egg yolks to hot soup that is off the heat. Do not heat the soup once the cream and egg yolks are added.

  5. Garnish with chives and/or diced radish.

  6. If eggs are not allowed, place a teaspoon raw butter on top of each serving before garnishing with chives.

  7. Variation: Dill Soup. Add ½ C chopped fresh dill at the simmer stage.

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