Downton’s Cucumber Soup

downtonabbeycooks

5 years ago

This a great recipe to use up your bumper crop of cucumbers. The original recipe appeared in Eliza Acton’s Modern Cookery for Private Families, a best selling book in the 19th century, and now has a new life featured in the new Official Downton Abbey Cookbook. Bonus is that this a keto friendly recipe.

Downton's Cucumber Soup

This a great recipe to use up your bumper crop of cucumbers. The original recipe appeared in Eliza Acton's Modern Cookery for Private Families, a best selling book in the 19th century, and now has a new life featured in the new Official Downton Abbey Cookbook. Bonus is that this a keto friendly recipe.

Course Soup

Cuisine Edwardian, English, Keto, Vegetarian, Victorian

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 239kcal

Ingredients

4 large cucumbers peeled and cut into 1 inch slices
1 large shallot, finely diced
2 1/2 cups chicken stock
2 tsp. salt
1/2 tsp. cayenne pepper,
1 tbsp. rice flour or potato starch
1 cup heavy cream
1 bunch flat leaf parsley,

Instructions

Add the cucumbers, shallot, salt, and cayenne pepper in a large saucepan, and bring to a boil over high heat.
Reduce to simmer, partially cover and cook until the cucumbers are tender, about 45 minutes
Use a hand blender to purée until smooth. Alternatively use a blender and process in batches. Return to the saucepan and heat on medium.
Add the rice flour to the cream to dissolve it and then sitr the cream mixture into the soup. Keep stirring for another 10 minutes on a gentle simmer, until the soup has thickened.
Mince the parsley before serving and stir in. Ladle the soup hot. You can also serve this soup cold.

Notes

Buy your Own Copy

Nutrition