Warm Cucumber Soup with Scallop and Sole Mousselines

1. 1

   Cook cucumbers in a 4- to 5-quart pot of boiling salted water , uncovered, just until water returns to a boil, about 1 minute, then immediately drain in a colander and transfer to a bowl of ice and cold water to stop cooking.

2. 2

   Drain cucumbers well, then puree in 2 batches in a blender until as smooth as possible, about 1 minute, transferring to a bowl.

3. 3

   Peel potato and cut into 1/2-inch cubes.

4. 4

   Cook onion, carrot, celery, garlic, bay leaf, and thyme in butter in a 2-quart heavy saucepan over moderate heat, stirring occasionally, until vegetables are softened, about 3 minutes.

5. 5

   Add potato, 4 cups water, pepper, and 1/2 teaspoon salt and simmer, partially covered, until potato is very tender, about 15 minutes.

6. 6

   Discard bay leaf and thyme.

7. 7

   Puree mixture in batches in blender until very smooth, about 1 minute (use caution when blending hot liquids), transferring to a large bowl.

8. 8

   Chill, uncovered, until completely cool, about 30 minutes.

9. 9

   Stir cucumber puree into potato puree and force soup through a fine-mesh sieve into a large bowl, pressing hard on and then discarding solids.

10. 10

    Stir remaining teaspoon salt into soup, then reheat in a bowl in a microwave or in a saucepan on stovetop over low heat (microwaving is best because it preserves the soup's bright green color).

11. 11

    Put 1 mousseline in each of 10 shallow soup bowls and pour warm soup around each.

* Per serving · 4 servings · Values may vary.