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Cold Cucumber Soup With Fresh Dill

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Ingredients
  Unsalted butter 1 Tablespoon
  White of leek 1⁄2 , washed, patted dry, and chopped
  Onion 1⁄4 Medium, chopped
  Cucumbers 2 , peeled, seeded, and chopped
  Chicken stock 1 Quart
  Skim milk 1⁄2 Cup (8 tbs)
  Freshly ground white pepper To Taste
  Vegetable seasoning To Taste
  Chopped fresh dill 1 Tablespoon
  Cucumber 1⁄3 , seeded and cut in 4 rectangles (2 X 1 1/2 Inches Each, For Garnish)
  Fresh dill sprigs 4 (For Garnish)
Directions

In a 3-quart saucepan, melt the butter over medium heat, add the leek, onion, and cucumber, and saute for 2 minutes.
Add the stock and bring to a boil.
Reduce the heat and simmer the vegetables, uncovered, for 20 minutes.
Puree the soup in a food processor or blender in several batches (the hot liquid will increase in volume dramatically as it is pureed).
Pour into a bowl, let cool to room temperature, and refrigerate until cold, about 1 1/2 hours.
The soup can be prepared ahead to this point.

Recipe Summary

Method: 
Blending
Ingredient: 
Cucumber

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