If you've been following my blog, you know I spent this past weekend in New Iberia, Louisiana with a group of authors from Northwest Houston RWA. If you haven't been following my blog, then just scroll down for the three diary posts.
One of the places we visited was Jefferson's Island and the Rip Van Winkle Gardens. I bought a cookbook there, INNcredible Cookin': Favorite Recipes from Louisiana's Best Bed & Breakfast Inns, Cottages & Guesthouses. Here's the recipe Rip Van Winkle Gardens included in the book.
Rip's Cucumber Soup
Do not peel the cucumber before processing. The skin is what gives the soup its lovely, pale green color.
3 scallions, trimmed and chopped
1 tablespoon chopped fresh parsley
2 cups regular strength chicken broth
1/2 cup sour cream
3 tablespoons mayonnaise
salt and pepper, to taste
Rinse cucumber and trim off the ends. Cut off four pieces crosswise, about 1 inch think, and set aside for garnish. Cut remaining piece of cucumber in half lengthwise. Remove the seeds. Cut cucumber into chunks. Place cucumber chunks into a processor or blender. Add the scallions and parsley and process until smooth. Add chicken broth and process briefly. Place sour cream into large mixing bowl, add mayonnaise and blend well. Gradually mix in the smooth cucumber mixture. Cover and chill. When cold, serve with cucumber slices as garnish.