Cold Cucumber Soup

Recipe by breezermom
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Peel 2 cucumbers, slice, and saute gently in 2 tbsp butter with 1 sliced leek and 1 bay leaf for 20 minutes, or until tender but not browned.
  • Stir in 1 tbsp flour.
  • Add 3 cups chicken stock and 1 tsp salt and simmer for 30 minutes. Put the mixture throuth a blender half at a time and strain through a sieve. Chill.
  • Add 1 cucumber, peeled, seeded, and grated, 1 cup cream, and the juice of 1/2 lemon.
  • Stir in 1 tsp finely chopped fresh dill or mint. Add salt and pepper to taste.
  • Chill in the refrigerator for at least another 30 minutes, so soup will be icy cold when served.
  • Serve in chilled soup cups with a dab of sour cream on top of each serving.
Advertisement