Cream of Pickling Cucumbers

Name: Cream of Pickling Cucumbers (Crème de Cornichons au Cerfeuil)
Cuisine: French
Ingredients: 1 English cucumber, thinly sliced; Pepper from the mill; 8 large pickling cucumbers; Salt; 2 onions, chopped; 3 shallots, chopped; ½ cup butter; ½ cup heavy cream; 2 tablespoons Dijon-style mustard; ¼ cup sour cream; 2 tablespoons chopped tarragon; Salt and pepper; 1 tablespoon butter; 8 pickling cucumbers, as small as possible, or 4 larger ones; 1½ quarts farm-style chicken broth; 2 tablespoons chervil; 1 tablespoon cider vinegar; Garlic bread

Crème de Cornichons au Cerfeuil

Preparation info

Difficulty
Easy

Appears in

Savoie

By Madeleine Kamman

Published 1989

About

Use pickling cucumbers, as small as you can possibly find, for the garnish.

Ingredients

½ cup butter
2 onions, chopped
3 shallots, chopped

Europe
France
Garnish
Summer
Soup
Mediterranean
Savoie

Method

Heat the butter in a large sauté pan, add the onions and shallots, and cook only a few minutes; add all the cucumbers, season to taste, cover, and cook 15 minutes. Add the chicken broth and cook, uncovered, approximately 40 minutes, until tasty. Puree in the blender until perfectly smooth.

Meanwhile sauté the sliced pickling cucumbers in butter. Add the cider vinegar and remove from the