Cucumber Soup (Crèm Doria)
We’re coming to the last day of the Vegetarian Tour de France and it’s been a long month of cooking. That’s why I’m still looking for simple recipes. This is a unique soup and is a great use for the summer cucumber crop. The next time I make this, I may play around a little with the amount of butter, cream and egg yolk that is in the soup. I think it could be made much lighter…which means it can be eaten that much more often. (And, that also means no worries about having to schlep extra poundage around on your weekend bike ride!)
6 months ago
Megabeth
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Lighten it up?
those calories are useful when those long rides go out.. ;^)
by Fred Marx on Jul 25, 2009 11:42 PM EDT reply actions 0 recs
Ha!
The problem was the size of the bowl of soup I eventually ate. It was huge. So, maybe it wasn’t cutting out the butter, eggs and cream it was me learning to put the spoon down?
(Honestly, I actually don’t cook a lot with butter, eggs and cream so this has been an interesting month for me. I think I’ve used more cream in the past few weeks than I have in the past few years…)
by Megabeth on Jul 26, 2009 10:20 AM EDT up reply actions 0 recs
yeah but in order to do something well you just have to use em... sparingly.
I use more butter than eggs and cream.
by Fred Marx on Jul 26, 2009 7:10 PM EDT up reply actions 0 recs
Looks nice
I made a fresh tzatziki sauce with fresh cukes last night. Love me some cukes!
Go Lance!
by bethie on Jul 26, 2009 3:53 PM EDT reply actions 0 recs
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