Name: Warm Cucumber Soup with Scallop and Sole Mousselines
Cook time: 2 1/2 hours
Total time: 12 hours
Yield: Makes 10 servings
Ingredients: 3 large seedless cucumbers (usually plastic-wrapped; 3 pounds total), quartered lengthwise and cut crosswise into 1/4-inch-thick slices; 1 small russet (baking) potato (1/4 pound); 1 medium onion, chopped; 1 medium carrot, chopped (1/2 cup); 1/2 celery rib, chopped; 1 large garlic clove, chopped; 1 Turkish or 1/2 California bay leaf; 1 (3-inch) fresh thyme sprig; 2 tablespoons unsalted butter; 4 cups water; 1/4 teaspoon black pepper; 1 1/2 teaspoons salt; Scallop and sole mousselines; Garnish: thinly sliced smoked sablefish (black cod); fresh chives or fresh dill sprigs

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Warm Cucumber Soup with Scallop and Sole MousselinesGeorge Whiteside

Most people never think about cooking cucumber—especially since that crisp, raw crunch is so perfect for salads and canapés. But cucumber acquires a wonderful velvety texture when cooked and puréed, and this soup shows it off beautifully. Even better, the flavor and color of this soup are at their best when it is warm, not hot, which takes some of the stress out of serving ten guests.

Cooks' note:

Soup can be made 2 days ahead and chilled, covered.

Recipe notes

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