There are some ingredients we learn to use in only one or two familiar ways. Cucumbers usually become salads, sandwiches or cold summer soups—but, in an old collection of regional Quebec recipes, I came across something rather unexpected: a warm cucumber soup from the Côte-Nord.

The recipe was associated with the Manicouagan–Caniapiscau area, a vast northern region shaped by forests, rivers and long winters. It was wonderfully straightforward: cucumber, spinach and onion simmered in broth, blended until smooth and finished with cream.

It is precisely the kind of recipe I want to rediscover through From Quebec’s Old Kitchens, a new series devoted to simple dishes found in Quebec’s regional culinary heritage.

These are not elaborate celebration foods. They are practical recipes made from ordinary ingredients—recipes shaped by the seasons, household resourcefulness and the need to feed a family without spending too much.

This cucumber soup feels particularly fitting at the end of summer, when gardens and farmers’ markets seem to offer more cucumbers than we know what to do with.

Côte-Nord Cucumber Soup

A delicate warm soup inspired by an old regional recipe from Quebec’s Côte-Nord. Cucumber, spinach and onion are gently simmered in broth, blended until smooth and finished with cream.

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Prep Time 15

Cook Time 35

Resting time 30

Total Time 1 20

Servings: 6 people

Course: Main Course, Soup

Cuisine: Canadian, From Quebec’s Old Kitchens

Ingredients Equipment Method Notes

Ingredients

1 English cucumber about 450–500 g
1 tbsp coarse salt for draining the cucumber
1 small yellow onion finely chopped
100 grams fresh spinach roughly chopped
1 bay leaf
4 cups chicken or vegetable broth (small, Cara Cara, or Valencia)
¾ cup cooking cream or heavy cream
Freshly ground black pepper, to taste
Salt to taste

Equipment

Cutting board
Chef’s knife
Spoon, for removing the cucumber seeds
Colander
Medium or large saucepan with a lid
Wooden spoon
Immersion blender or countertop blender
Measuring cups and spoons

Method

Peel the cucumber. Cut it in half lengthwise and use a spoon to remove the seeds. Finely chop the flesh.
Place the chopped cucumber in a colander and sprinkle it with the coarse salt. Toss gently and leave it to drain over the sink or a bowl for 30 minutes.
Rinse the cucumber thoroughly under cold water to remove the excess salt. Transfer it to a clean kitchen towel and gently squeeze out as much moisture as possible.
Melt the butter in a saucepan over medium heat. Add the onion and cook for 3 to 4 minutes, stirring occasionally, until softened but not browned.
Add the drained cucumber and chopped spinach. Cook for another 4 to 5 minutes, stirring regularly, until the spinach has wilted and the cucumber has begun to soften.
Add the bay leaf and broth. Bring the soup to a gentle boil, then reduce the heat to low. Cover partially and simmer for approximately 25 to 30 minutes, or until the vegetables are very tender.
Remove and discard the bay leaf.
Blend the soup until completely smooth using an immersion blender. If using a countertop blender, allow the soup to cool slightly and blend it carefully in batches.
Return the soup to low heat and stir in the cream. Warm it gently for 2 to 3 minutes without allowing it to boil.
Taste before adding any additional salt, as the cucumber and broth may already provide enough. Season with freshly ground black pepper and serve warm.

Notes

An English cucumber is convenient because it contains fewer large seeds, but a large garden cucumber can also be used. Peel it and remove the mature seeds before weighing or chopping it.
Rinse the salted cucumber particularly well to prevent the finished soup from becoming overly salty.
For a lighter soup, use 15% cooking cream. For a richer and silkier texture, use 35% cream.
If the soup seems too thin after blending, let it simmer uncovered for a few minutes before adding the cream.
The flavour of cucumber is intentionally delicate. Use a mild broth so that it does not overwhelm the vegetables.
Store leftovers in a sealed container in the refrigerator for up to three days. Reheat gently without boiling.

How to serve it

Serve this cucumber soup with thick slices of bread, toast or simple cheese sandwiches. A few small spinach leaves, cracked black pepper or a light swirl of cream can be added just before serving.

Although it is particularly useful during cucumber season, the soup is served warm, making it a lovely bridge between the abundance of late summer and the first cooler evenings of the season.