Dale, I've never heard of a recipe for cooked cucumbers before !! I'm surprised they don't go mushy...
Dave, it's hardly a recipe, more a flexible using up of leftovers. But this is how I made the last batch.
1. Sponge a free ham bone from your mate at the local deli. Alternatively, you could always use bacon bones (smoked ribs) or a smoked bacon hock (with skin removed). I cut as much fat off the bone as I can.
2. I usually boil up the bone in lots of water for about half an hour first, and skim any scum off the surface. I do this all in a last cast iron pot.
3. Then I add any veges I can find in the fridge - last time it was onions, carrots, zucchinis, tomatoes, celery. Peel those that need peeling, and chop them all up and throw them in the pot. Also at this stage you can add dried herbs and spices if you like.
4. Pour some dried green lentils into a bowl and pick over for stones, then wash and drain. Add this to the pot. (I use about 300g/10oz, but I
really like lentils, and this produces a thick, rib sticking soup. Add less if you don't want it to be so thick). Bring to a boil, then reduce heat and simmer with lid on, but slightly propped open so it doesn't boil over. Go do something else, coming back every now and again to check on the soup, and make sure it doesn't stick.
5. After a couple of hours (or more), I'll usually pull the bones out and take the meat off and shred it. Then I put the meat back in, and last time at this stage I added frozen peas, frozen cooked chick peas & chopped washed spinach. Bring to the boil and check seasonings, though I think it's unlikely you'll need to add salt. Pepper would be nice.
6. I then usually add little macaroni pasta (maybe only half a packet) and boil it until cooked, then serve the soup with parmesan sprinkled on top. You might need to water it down a bit before adding the pasta, as the lentils can really thicken the soup up.
As I said, any of the above can be substituted or omitted. When I'm in a hurry, this soup is made with tinned lentils and packaged chicken stock, and it works nearly as well, but only takes an hour or so. It's standard fare in our house, and is generically known as "pasta soup" (as in, "oh no, not pasta soup
again...")
Are you going to serve it with cornbread like they suggest ?