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Cucumber Cream With Sliced Ham

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Ingredients
  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)
  Salt To Taste
  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)
Directions

MAKING
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.

SERVING
9) Laddle into hot soup bowls, sprinkle each serving with chives, dill and paprika, then serve immediately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Dish: 
Soup
Ingredient: 
Ham
Interest: 
Gourmet
Preparation Time: 
25 Minutes
Cook Time: 
25 Minutes
Ready In: 
50 Minutes
Servings: 
6

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