Soup for a Cold April Day

April is when you want to open your windows. But more often than not, it's too cold to do so! Here is a soup I contrived for such days, when the sunlight says Spring, but the weather is not there yet.

Serves four. You'll need a good blender. Sublime in a Vitamix.

1 Tablespoon olive oil

2 English (seedless) cucumbers, sliced lengthwise and "seedless" middle part scooped out, then cut diagonally into 1/4" slices

1 yellow onion, chopped medium-fine

1 garlic clove, minced

1 quart chicken broth

1 medium-sized Yukon Gold potato, peeled and cut into 1/4" slices

Salt, pepper (white pepper is best for a delicate soup like this)

5 leaves fresh mint

Yogurt or sour cream (optional)

Heat a pan over high heat and add olive oil. When oil smells fragrant and a drop of water sizzles in it, turn heat to medium-low. Add onion and cook, stirring every now and then, until golden. Add garlic, stir for 30 seconds. Add chicken broth and potato, bring to the boil, then turn down heat so soup simmers. Let simmer 10 minutes. Add cucumber, and simmer 5 minutes more.

Add everything in pot to a blender and puree. Add salt and pepper to taste. Add mint and puree a little bit longer. Soup should be thick enough to be just pourable. 

Serve cool, as first course for a nice warm dinner; have yogurt or sour cream available for those who want to dollop some atop their soup. 

I served this as a starter for the following salmon recipe. Followed with a Horlicks and a lavender melatonin epsom salt bath, I slept like a baby.

https://www.eatingwell.com/recipe/250469/seared-salmon-with-braised-broccoli/