Chilled Sour Cream Cucumber Soup
|Milk||2 Cup (32 tbs)|
|Eggs||3 , beaten|
|Sour cream||1 Cup (16 tbs) (Any Commercial Brand)|
|Chicken broth||1 Cup (16 tbs) (Freshly Made/ Canned)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Cucumber||1 1⁄2 Cup (24 tbs), peeled and chopped|
|Green onion||2 Tablespoon, finley chopped|
|Chopped pimiento||1 Tablespoon|
|Dill weed||1⁄4 Teaspoon|
|Unpeeled cucumber||1 (Paper Thin Slices)|
|Parmesan cheese/Paprika||1⁄4 Cup (4 tbs) (Shredded/Grated)|
Heat milk over direct heat in top part of double boiler.
Gradually stir in beaten eggs.
Place over hot water and cook, stirring, until mixture coats a metal spoon in a velvety, opaque layer.
Remove from heat and cool.
Add some of the custard to the sour cream; then return sour cream to custard.
Stir in broth, wine, cucumber, green onion, pimiento, salt, and dill.
Garnish each bowlful with cucumber slices topped with cheese or paprika.