Momma Says, Drink Your Vegtables
Editors Note: We broke her! Vi has finally come around to blogging! I first showcased Vi’s cooking prowess on her swordfish dish. But I was the one that had to take the picture and transcribe her recipe. This time around—and out of the fucking blue—she sent me pictures and a full blown blog entry. We’re very excited to finally show off Vi’s creations.
Oh, and the soup she’s referring to—yes, I’ve had it. It’s awesome. She made this with some crazy um, Moroccan/North African/Indian (clearly I forget) meal that was quite spicy. She also pan-fried flat bread – from scratch. I know. She should totally have her own blog. Welcome, Vi.
I love to cook. It is my creative output when I get home from sitting in front of computers all day. Most of my cravings come from home cooked meals that my mom has made me and still will make me when I go home to visit. Reinventing these meals, even when I have her recipe in front of me or her on the phone, always falls short of my memory of the dish. This is one of the recipes that took me forever to attempt, knowing that it would not meet my memory of the crisp and refreshing soup that I would drink during my summers in Vermont. I mean, how could it be? It calls for cooked lettuce?
Written on scrap paper, this recipe—for all I know—could be from the Joy of Cooking. Anyway,the second time I made it I more or less just threw the ingredients in without measuring. I also used veggie broth instead of chicken broth to make this soup all vegetarian. I also added dill. Lots of dill. Feel free to make this soup your own.
Recipe post jump
Cold Cucumber Soup
2.5 cups meat stock
3 tbs. olive oil
1 onion, chopped
1 ¾ cups cucumbers, chopped (do not peel)
1 cup potatoes, diced
1/2cup lettuce, chopped
6 fresh mint leaves
¼ cup heavy cream
salt and pepper
Bring stock to a boil. Heat oil in another pan, add the onion and cook over low heat until softened. Add cucumbers, potatoes, lettuce and mint and cook for 5 minutes more. Season with salt and pepper and pour in the hot stock and cook for about 15 minutes. Puree in food processor. Pour into a pan and reheat. Stir in cream and heat for 5 minutes. Remove from heat and once cooled, refrigerate.