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September 17, 2015: Cucumber Soup

September 17, 2015

Cucumber SoupAs I mentioned in my last article, when my family visited last month we went to the Colonial Inn in Concord, Ma. Cooking for myself like I usually do, I’m very impressed when I go out to eat these days to find almost every restaurant caters to the vegetarian palate to some degree. Sometimes it’s just soup and bread, but I can almost always find something to eat.

Once in a great while I find a restaurant that raises the bar on their vegetarian dishes to the unique and noteworthy. Such was all the dishes we  tried at the Colonial Inn.

My niece ordered the Colonial’s Black Bean Burger. I saw this on the menu as was almost going to order it, but changed my mind at the last second. As she was on the other side of the table, I didn’t hear her order and was very pleased when she offered to share a taste with me.

One problem with black bean burgers, homemade and store-bought, is that they often add just a tad too much cumin in the mix. Cumin is one of those spices that it takes an expert hand (and tasting while tweaking the addition) to keep the balance from interesting that can quickly shift to overwhelming. The Colonial got that balance just perfect. Topped with a tiny corn relish and a fine roll, the taste was easily the best of any black bean burger I’ve ever had. The texture was very close to a meat burger, which shows the skill of the chef, as veggie burgers often fall to pieces when soft like this, but because we’ve never had one with such a delicate texture, both my niece and I agreed that it was rather unfamiliar.

I was pleased to find Truffle Fries on the menu and they were very good at the Colonial and seemed to be fried in truffle oil. But after one taste, I realized the down-side of knowing a master chef like Yoshio. He makes truffle fries and tops them with real grated truffle (which makes the dish far too expensive to make for mass distribution.) Yoshio has forever spoiled me this way, but the Colonial’s fries were a very delicious and welcome second.

I also ordered what the Colonial called their Cucumber Gazpacho Soup. The name was a little confusing (as gazpacho is usually a tomato-based broth and cucumber soup is usually a cream-based broth) so I asked the waitress to describe the soup. She explained that it was a cold, creamy cucumber soup with a topping of salsa. I loved the addition of a tiny bit of heat into the cool, slightly sweet, very smooth, cucumber base and I was inspired to make my version. Again, made for mass-consumption, there was nothing wrong at all with the Colonial’s soup….I just tend to like my soups a bit more on the savory side and I don’t mind a slight amount of texture that the Colonial carefully got rid of.

Cucumber Soup

2 Medium Leeks (washed thoroughly; chopped; green part for stock)

6 Large Cukes (washed; de-skinned (save skins for stock); de-seeded

2C. Baby Kale (washed; chopped)

6 Tblsp. Fresh Dill Weed   2 Bullion Cubes

2 C. Heavy Cream         3 Tblsp. Butter

Make stock of cuke skins, green part of leeks, and baby kale stems. Sauteé veggies in oil until tender. Add 1 Qt. H2O. Add bouillon cubes to fortify. Bring to boil and then reduce to simmer for 20 minutes. Strain.

Sauteé white part of leeks in butter until tender. Add de-seeded cukes (cubed into 2″ pieces) and baby kale. Add stock and H2O to cover veggies. Bring to boil, then reduce to a simmer and cover until veggies are tender. At the end of the simmer, add dillweed, salt & pepper and grind with an immersion blender. Add cream.

Top with a splash of hot sauce, then sour cream and a dab of mild salsa.

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One comment

  1. Hi Steve, yet another interesting essay. Years a go there was a great restaurant in Provincetown called the Penny Farthing. Run by a couple ..one from England, and her chef from Portugal. Black bean soup was always on the menu…not a burger .

    The soup was bland, heavy and utterly indigestible …my stomach hurt for days.

    I may try a black bean burger if I am close to home 🙂

    Your cucumber soup sounds wonderful, but again, my stomach and Kale do not dance well together. I have a simple cold cucumber recipe that both cools you on a hot summer day, and satisfies the need for real flavor vs bland .

    You have probably already tried a variety of cake soup, eh?

    Stay well, avoid ragweed..it is raging in Ct.
    Love your blog.

    Sincerely,
    Regan’s mom

    Kath



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