Cold Cucumber Soup With Fresh Dill
|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)|
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.