August 3, 2011

Soup Cubed

People have been inspired to do all kind of things with gelatin (and in some cases, in gelatin), with a wide range of results. There's the Good:
the Bad:
and the Ugly:
The bad, by the way, is a faux turkey made of gelatin and avocados. You have to wonder, "Who thinks of these things?" And, "Why?" Of course, that could be the mantra for the whole frightening food blog. Should today's recipe from the Truly Unusual Soups cookbook really be considered a soup at all? It's served in cubes, for pete's sake! Well, Lu Lockwood says it is, and who am I to argue with Lu, who has owned 2 hotels, a catering business and 2 restaurants? Sequentially. She seems to move on somewhat frequently. Maybe I'm not the only one who begs to differ with her idea of "good" food. Pickle-flavored Jello ®? Just say NO!

4 cucumbers, peeled, seeded and sliced
1 onion, sliced
1 tsp. mixed pickling spices
5 cups water
1 TBS. chopped parsley
2 envelopes unflavored gelatin
1/2 cup cold water
4 TBS. sour cream

Place the cucumbers, onions. spices and water into the saucepan. Bring to a boil and simmer 1/2 hour. Pour through a sieve, pressing the cucumber through as much as possible. Take the soup and add the parsley, salt and pepper. Soften gelatin in 1/2 cup of cold water. Stir into the soup. Let soup cool and pour into a shallow pan to set. When soup has jelled, chop into small cubes and serve in champagne glasses with a dollop of sour cream.
Truly Unusual Soups, Lu Lockwood, 1977 

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