Even though this blog isn’t actually about soup I do love it (soup, that is, although I am trying to get back in love with the blog as well). And now that we are having summer here in central Texas I am especially in love with the idea of cold soup. Mmmm…
I got this recipe from Koocook. It is sort of a tzatziki-ish (-esque?) soup with just a hint of guacamole. Trust me, it is wonderful.
I will tell you, though, that translating this recipe gave me pause. See, I read enough French to figure it out, but I got to thinking about how easily various online translators and translator apps can lead us astray.
If you know me, then this line of thought (I am loathe to call it “reasoning”) will make sense. If you don’t, I should warn you that I am often up my stream of consciousness without a paddle. Enough said?
In any event, the original Koocook recipe says in part “Emietter la feta du bout des doigts et répartir dans les bols.” Google Translate turned this into “Crumble the feta fingertips and spread in bowls.” There should have been a “with” but I guess it got lost in translation… not fingertips of cheese (whatever that might be) but crumble the cheese gently (ie: with you fingertips). So…
I think (therefore I eat) that the point of all this is a caveat (which Google Translate translated as “caveat” until I told it that the “start” language was Latin – good heavens and thanks a bunch!). While the Internet has turned into a giant recipe playground, there can be a few nid-de-poule (hen’s nests, aka pot holes) out there.
This time, though I will rework the translation for you and tell you that this is a quick, easy, good and good for you, lovely summer soup. Mmmmmm…. trust me! (grin)
Crème de concombre à la feta
Ingrédients pour 4 personnes
le jus de 1 citron vert
sel et poivre
150 g. de feta
4 feuilles de cerfeuil
1 c.c de paprika
Eplucher les concombres et les couper en grosses rondelles. Les verser dans la casserole, recouvrir d’eau à moitié et mettre sur le feu. Porter à ébullition, couvrir et laisser cuire 15 minutes. Egoutter le concombre et laisser refroidir.
Eplucher l’avocat, ôter le noyau et découper la chair en cubes.
Verser le concombre refroidi et les cubes d’avocat dans le bol de votre mixeur. Ajouter le jus de citron vert et mixer le tout. Saler et poivrer selon les goûts. Mettre au frigo 1 heure.
Au moment de servir, verser la crème de concombre dans les bols. Emietter la feta du bout des doigts et répartir dans les bols. Couper finement le cerfeuil. Saupoudrer d’un peu de paprika et de cerfeuil coupé.
Servir avec du pain.
or, as we say around here:
Cream of Cucumber with Feta
Season: Spring (and Summer!)
Category: Vegetables (well, Soup I think)
Difficulty: Easy (agreed)
Ingredients to serve 4 to 6:
4 cucumbers (ideally English/seedless)
juice of one lime (or lemon if you prefer)
salt and pepper
5-6 oz of feta
4 chervil leaves (I used Italian parsley)
1 tablespoon of paprika (I left this out)
Peel cucumbers and cut into thick slices. Put in a saucepan, cover halfway with water. Bring to a boil, cover, reduce heat and simmer 15 minutes. Drain and cool cucumber.
Halve the avocado, remove the pit, and cut the flesh into cubes.
Pour the chilled cucumber and avocado cubes in the bowl of a food processor or blender or into a deep bowl if you are using a stick blender. Add the lime juice and pureé. Add salt and pepper to taste. Refrigerate 1 hour or up to overnight.
When ready to serve, pour the soup in bowls. Crumble the feta gently and sprinkle on top. Chop the chervil (parsley). Sprinkle the soup with a little paprika and chopped chervil (parsley).
Serve with bread.
Funny how both versions look the same… Hmmm.
Until the next… bon appetit!