Warm Cucumber Soup with Scallop and Sole Mousselines

Name: Warm Cucumber Soup with Scallop and Sole Mousselines
Prep time: 12 h
Cook time: 12 h
Total time: 12 h
Yield: 10
Cuisine: Global
Ingredients: 0 teaspoons black pepper; 118 milliliters medium carrot, chopped; 3 larges seedless cucumbers (usually plastic-wrapped; 3 pounds total), quartered lengthwise and cut crosswise into 1/4-inch-thick slices; 1 sprig Garnish: thinly sliced smoked sablefish (black cod); fresh chives or fresh dill; 1 large garlic clove, chopped; 1 medium onion, chopped; 113 grams small russet (baking) potato; 2 teaspoons salt; 10 servings Scallop and sole mousselines; 1 sprig (3-inch) fresh thyme; 1 Turkish or 1/2 California bay leaf; 2 Tbsps unsalted butter; 946 milliliters water

Warm Cucumber Soup with Scallop and Sole Mousselines might be just the main course you are searching for. This recipe makes 10 servings with 156 calories, 22g of protein, and 6g of fat each. This recipe covers 13% of your daily requirements of vitamins and minerals. It will be It is a good option if you're following a gluten free and pescatarian diet. Head to the store and pick up onion, pepper, salt, and a few other things to make it today. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert.

Instructions

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.

Ingredients you will need

Cucumber

Water

Ice

Equipment you will use

Colander

Bowl

Pot

Drain cucumbers well, then purée in 2 batches in a blender until as smooth as possible, about 1 minute, transferring to a bowl.

Ingredients you will need

Cucumber

Equipment you will use

Blender

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.

Ingredients you will need

Vegetable

Bay Leaves

Butter

Carrot

Celery

Garlic

Potato

Onion

Thyme

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Bay Leaves

Pepper

Potato

Thyme

Water

Salt

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.

Equipment you will use

Blender

Bowl

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.

Ingredients you will need

Cucumber

Potato

Soup

Equipment you will use

Sieve

Bowl

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.

Ingredients you will need

Preserves