MOTHER’S DAY RECIPE: CHILLED CUCUMBER CRAB SOUP

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MOTHER'S DAY RECIPE: CHILLED CUCUMBER CRAB SOUP

My momma when she was still here with us would want nothing more than for the whole family to be together on Mother’s Day. (Actually, all the time) lol.  She didn’t want gifts she wanted family around her along with music, songs, kids, running around, and people in the kitchen cooking. She loved to see a beautiful table with flowers, nice china, and good wine! She always dressed for the occasion making all of us up our game. I tried to come up every year with a different menu as she loved to try new things.

She has been gone for 2 years now but I continue on as if she would walk right through our front door, so elegant and excited to be surrounded with love. The thing I cherish and remember most of all about my mom was her fierce love for her family, making us feel loved and valued and how proud she was of ALL her children. She lives on…………

This year I am making something I know she would have loved, Chilled cucumber soup with fresh cracked crab. The soup is light and full of flavor from the cool cucumber infused with fresh herbs. The melt in your mouth crab meat with it sweet and salty taste is the star of this dish.

Happy Mother’s Day!

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CUCUMBER AND YOGURT SOUP WITH DUNGENESS CRAB

Serves 4-6

MOTHER'S DAY RECIPE: CHILLED CUCUMBER CRAB SOUP

AIOLI

1 tablespoon shallot minced

1 Tablespoon fresh lemon juice

½ teaspoon kosher salt

1 cup crème fraiche or sour cream

½ garlic clove pressed through a garlic press

2 Tablespoons Italian Parsley, minced

1 Tablespoon fresh chives minced

1 Tablespoon fresh lemon zest

2 teaspoons freshly cracked black pepper

Place all the ingredients into a glass bowl and whisk together. Cover and place in the refrigerator until ready to use.

CRAB SALAD

8 ounces (1cup packed) crabmeat, picked over to remove any small fragments of shells

2 Tablespoons fresh lemon juice

2 teaspoons chives minced

1 tablespoon dill finely chopped

½ teaspoon tarragon finely chopped

3 Tablespoons aioli

Edible flowers, optional

In a glass mixing bowl gently stir together crab, lemon juice, chives, dill, tarragon, pepper aioli.

Cover and chill in the refrigerator for at least an hour.

SOUP

3 Tablespoons extra virgin olive oil

1-1/2 cups white onion finely diced

1-1/2 teaspoons kosher salt

6 large Persian cucumbers

1 cup water

1 cup full fat yogurt

2 ounces cream cheese

1 Tablespoon lemon zest

1 teaspoon Tabasco sauce

INSTRUCTIONS

In a soup pot on medium high heat add the olive oil. Add the onion and salt, and cook for 6 minutes. Set aside to cool.

Roughly chop 3 of the cucumbers, add them and water to a blender. Blend in high until smooth about 1 minute. Strain the puree through a mesh strainer. You should be left with 2 cups of cucumber juice.

Add onion and cucumber mixture into same blender, add yogurt and cream cheese on high speed until smooth. About 45 seconds.

Finely dice the remaining cucumbers into even cubes. Stir in cubes into the yogurt cucumber puree. Add the lemon zest and Tabasco. Cover the soup and refrigerate for at least 4 hours or overnight.

30 minutes before serving, place the serving bowls in the freezer to  chill.

SERVE

Evenly divide the soup among the bowls. Add 1/4 cup of the crab salad in the middle and garnish with edible flowers, if using, chopped chives.

Serve with the aioli on the side.