Warm Cucumber Soup with Scallop and Sole Mousselines

• 3 large seedless cucumbers (usually plastic-wrapped; 3 pounds total), quartered lengthwise and cut crosswise into 1/4-inch-thick slices
• 1 small russet (baking) potato (1/4 pound)
• 1 medium onion, chopped
• 1 medium carrot, chopped (1/2 cup)
• 1/2 celery rib, chopped
• 1 large garlic clove, chopped
• 1 Turkish or 1/2 California bay leaf
• 1 (3-inch) fresh thyme sprig
• 2 tablespoons unsalted butter
• 4 cups water
• 1/4 teaspoon black pepper
• 1 1/2 teaspoons salt
• Scallop and sole mousselines
• Garnish: thinly sliced smoked sablefish (black cod); fresh chives or fresh dill sprigs

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. Drain cucumbers well, then puree in 2 batches in a blender until as smooth as possible, about 1 minute, transferring to a bowl.
3. Peel potato and cut into 1/2-inch cubes.
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. Add potato, 4 cups water, pepper, and 1/2 teaspoon salt and simmer, partially covered, until potato is very tender, about 15 minutes.
6. Discard bay leaf and thyme.
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. Chill, uncovered, until completely cool, about 30 minutes.
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. 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. Put 1 mousseline in each of 10 shallow soup bowls and pour warm soup around each.

cucumbers, russet, onion, carrot, celery, garlic, turkish, thyme, unsalted butter, water, black pepper, salt, mousselines, fresh chives

Taken from www.epicurious.com/recipes/food/views/warm-cucumber-soup-with-scallop-and-sole-mousselines-109204 (may not work)