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Cucumber, Potato And Dill Soup

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Ingredients
  Butter 1 Ounce (25 Gram)
  Shallots 2 Small, finely chopped
  Potatoes 2 Small, peeled and diced
  Flour 1 Tablespoon
  Chicken stock 1 3⁄4 Pint
  Lemon juice 1 Tablespoon
  Salt To Taste
  Black pepper To Taste
  Bay leaf 1
  Dill 1 Tablespoon, freshly chopped
  Cucumbers 2 Medium, peeled and thickly sliced
  Sour cream 8 Fluid Ounce (250 Milliliter)
Directions

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.
Serve hot.

Recipe Summary

Cuisine: 
South American
Course: 
Appetizer
Method: 
Blending
Restriction: 
Vegetarian
Ingredient: 
Potato
Interest: 
Healthy
Cook Time: 
15 Minutes

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