Cucumber Soup from Kevin Moore

Added Value Cucumber soup at Kevin's

This comforting cooked cucumber soup recipe comes from Kevin Moore, chef and owner of Kevin’s. He and his partner Caroline are committed to using local produce at their restaurant whenever possible, whether they get it from the Added Value farm or grow it themselves.

Cucumber Soup
  • 4 cucumbers peeled, take seeds out with spoon
  • 2 tablespoons of butter
  • 2 white onions
  • 16 oz chicken broth
  • 4 small potatoes, peeled and chopped (red bliss or Yukon gold preferred)
  • Tsp. salt
  • Tbsp dill
  • Chop onions , cucumber and potatoes into pieces
  • Melt butter in a pot
  • Saute onions and cucumbers pieces until soft
  • Add potatoes
  • Add salt
  • Add chicken broth and simmer for 30 minutes, let cool.
  • Place in blender to puree
  • Let sit in fridge over night to chill
  • Stir in a dollop of sour cream and fresh chopped dill to each bowl
  • Salt and pepper to taste
  • Garnish with slice of cucumber and sprig of dill

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