Crèm Doria
(Cucumber Soup) Recipe

Origin: France Period: Traditional

Ingredients:

1 large cucumber
1 large shallot
2 tbsp butter
2 tbsp long-grain rice
900ml chicken stock
2 tbsp cream
1 egg yolk, beaten
salt and black pepper, to taste

Crèm Doria
(Cucumber Soup) Preparation:

Method:

Do not peel the cucumber, as the skin is essential for this recipe. Chop both the cucumber and shallot then melt the butter in a pan. When hot add the cucumber and shallot and fry lightly until soft and slightly browned. Season well and add the rice to the pot. Fry for 1 minute before adding the chicken stock. Brig to a simmer and cook for 30 minutes, or until the rice is tender. Take off the hat and allow to cool a little before liquidizing in a food processor.

Return the liquid to the pan then add the cream and slowly whisk-in the egg yolk. Allow to warm through, but do not boil (otherwise the egg and cream will curdle).

Serve garnished with balls of cucumber.

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