Have you ever served soup at one of your teas? I haven't, and it's not that I haven't thought about it. It's just that I haven't yet acquired enough dainty, two-handled cream soup bowls. I found a lovely one last year at one of my favorite local shops, What's in Store, and recently I found an equally pretty design at the same shop. It prompted me to try making this chilled Creamy Cucumber Soup, and I love the soup *almost* as much as the soup bowl and saucer.
Sometimes I think I might like to have lived back when they had fancy serving pieces and silverware for every food. Then I remember that I occasionally like things like paper plates and dishwashers.
Aren't the roses on this piece just so yummy!
For any of you backstamp detectives, does that say "Thomas" above the words "Sevres" and "Bavaria"? And what about the M. Earnest? The person who painted the piece, perhaps?
At any rate, I needed to use up some cucumbers this week, and when I found a super easy recipe for Creamy Cucumber Soup there was no question what I'd serve it in. Here's my recipe, in case you have a hankering for some cucumber soup yourself!
Creamy Cucumber Soup (two ways)
3 large cucumbers, peeled and seeded
1 (10-3/4 ounce) can Campbell's Healthy Choice Cream of Celery Soup
1 soup can of light sour cream
1/2 teaspoon dill
1/2 teaspoon curry
Place cucumbers in food processor and pulse until liquified. Pour into large bowl and add soup and sour cream, stirring well with a wire whisk. I wanted to try the soup with two different flavors, so I divided the soup among two bowls. To one, I added the curry, and to the other I added the dill. I liked them equally well, but I thought the dill made for a prettier photo!