Cucumber, Potato And Dill Soup
|Butter||1 Ounce (25 Gram)|
|Shallots||2 Small, finely chopped|
|Potatoes||2 Small, peeled and diced|
|Chicken stock||1 3⁄4 Pint|
|Lemon juice||1 Tablespoon|
|Black pepper||To Taste|
|Dill||1 Tablespoon, freshly chopped|
|Cucumbers||2 Medium, peeled and thickly sliced|
|Sour cream||8 Fluid Ounce (250 Milliliter)|
Melt the butter in a saucepan.
Add the shallots and fry until they are soft but not brown.
Add the potatoes and fry for a further 4 minutes.
Sprinkle over the flour and stir well.
Gradually stir in the stock, then stir in the lemon juice, salt and pepper to taste, the bay leaf, dill and cucumbers.
Bring to the boil, stirring, then cover and simmer for 30 minutes.
Remove from the heat.
Discard the bay leaf and puree the soup in an electric blender or by pushing it through a sieve.
Return the pureed soup to the saucepan and stir in the soured cream.
Heat through gently without boiling.