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Le Cordon Bleu News, 07/07/2014
Chilled cucumber and kimchi soup
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About this recipe

Discover this refreshing and light recipe which is taken from our book Korean Kimchi & Le Cordon Bleu

Recipe - Chilled cucumber and kimchi soup

Serves: 8

In this recipe:

  • Kimchi
  • cucumber
  • crème fraîche
  • whipping cream
  • salt





Principal ingredients
1 kg cucumber
coarse salt
200 g crème fraîche
salt, freshly ground white pepper
120 g kimchi (oi so be gui)
20 g sujou (optional)
100 ml whipping cream

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  1. Wash and peel the cucumbers. Cook the skins completely in a saucepan of boiling salted water to enable the extraction of the green of the chlorophyll. Refresh immediately in cold water to stop the cooking process. This also helps to retain the color. Drain.
  2. Cut the cucumbers lengthwise in halves. Chop the flesh of the cucumbers into large cubes. Tightly pack into a medium saucepan and add enough cold water to just cover the cucumbers. Bring to the boil, then remove and discard half the cooking liquid. Add the crème fraîche, season with salt and freshly ground white pepper. Cook quickly for 6 to 8 minutes.
  3. Transfer the cooked cucumber mixture to a food processor, add the skins and the kimchi (oi so be gui), and process 2 to 3 minutes until smooth and creamy. Strain using a china cap (chinois) into a bowl. Place the bowl over ice to cool quickly. Refrigerate until cold.
  4. Presentation: Transfer the chilled cucumber soup to bowls and if desired add a little sujou. Whip the cream until stiff peaks form and place quenelles (or spoonfuls) on each. Serve immediately.

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