Quick Cucumber Soup
|Cucumbers||750 Milliliter, peeled and sliced (3 Cups)|
|Onion||1 Medium, finely chopped|
|Butter||30 Milliliter (2 Tablespoon)|
|Flour||50 Milliliter (3 Tablespoon)|
|Salt||1 Teaspoon (5 Milliliter)|
|Milk/Chicken broth||500 Milliliter (2 Cups)|
|Lemon||1⁄2 , juiced|
|Dried dill/1 teaspoon / 5 milliliter fresh dill||1⁄4 Teaspoon (1 Milliliter)|
|Sour cream||250 Milliliter (1 Cup)|
|Cucumber||1 Small, peeled, seeded and grated|
€¢ Place in an 8-cup (2 L) microwave-safe bowl the sliced cucumbers, onion and butter. Sprinkle with the flour. Stir well and microwave at HIGH 10 minutes, stirring well after 5 minutes.
€¢ Add the salt and milk or broth. Microwave 10 minutes at HIGH.
€¢ Add the lemon juice and dill.
€¢ Make a puree by passing the mixture through a vegetable mill or in a food processor. Add the sour cream, beat well.
€¢ To serve hot, stir well and microwave at MEDIUM 5 to 6 minutes. Check during the cooking, since this soup must not boil after the sour cream has been added.