The lost recipe of Polish cucumber bisque brought by immigrants to America

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt reduces calories while maintaining creaminess

vegetable broth

🥗Healthier: chicken broth

💰Cheaper: water + bouillon

Chicken broth adds flavor without significant cost increase

Peel and dice the cucumbers and white onions.

Melt butter in a sauce pot over medium heat.

Add cucumbers and onions; stir until they sweat a little.

Pour in chicken stock and cook until vegetables are soft and mushy, uncovered, for 20-30 minutes.

Strain the soup through a fine strainer, forcing the vegetables through with a spatula.

In the same pot, make a blonde roux by melting butter and adding flour, cooking until fragrant.

Add the strained soup back into the pot and cook for 2-3 minutes while whisking.

Prepare a liaison with 2 egg yolks and 1/3 cup heavy cream, whisking to combine.

Temper the liaison by slowly pouring in hot soup while whisking, then add it back to the soup.

Season with salt and bring to temperature.

Garnish with cubed cucumbers and parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens