Cucumber Cream with Sliced Ham
|Butter||60 Gram (4 Tablespoon)|
|Lean ham||1 1⁄4 Pound, boiled, thinly sliced, slices cut into 1/2 inch squares (550 Gram)|
|Cucumbers||4 Medium, peeled and diced, seeds left in|
|Yellow onions||2 Medium, peeled, finely chopped|
|Chicken bouillon||1 Quart (1 Liter, Clear Variety)|
|Grated lemon rind||1⁄2 Teaspoon (From 1/2 Fruit)|
|Freshly ground black pepper||To Taste|
|Canned water chestnuts||2 Ounce, finely slivered|
|Light cream||185 Milliliter (3/4 Cup)|
|Sour cream||250 Milliliter (1 Cup)|
|Chopped fresh chives/2 teaspoon dried||2 Tablespoon|
|Chopped fresh dill leaves/1 teaspoon dried||2 Tablespoon|
|Hungarian paprika||2 Tablespoon (Preferably Bright-Red, Medium-Sweet Hungarian Type)|
1) In a 4-quart pressure cooker, without its base rack, saute the ham in the melted butter over a medium-high heat until they are lightly golden.
2) Turn off the heat, remove the ham with a slotted spoon and keep aside.
3) Then stir in the cucumbers and onions, saute in the butter for 3 or 4 minutes.
4) Increase the heat, stir in the chicken bouillon, lemon rind, salt and pepper to taste.
5) Place the lid, bring up the pressure to 5 pounds and cook for 3 minutes. Then turn off the heat and lower the pressure immediately.
6) Puree the mixture in the cooker in an electric blender, a food mill or by hand through a sieve.
7) Add the puree into the pressure cooker and stir in the ham and water chestnuts.
8) Heat, uncovered, just to a simmer, then stir in 1/2 cup of light cream and the sour cream, adjust the thickness with more light cream, if needed.
9) Laddle into hot soup bowls, sprinkle each serving with chives, dill and paprika, then serve immediately.