Chilled Cucumber Soup
|Milk||2 Cup (32 tbs)|
|Sour cream||1 Cup (16 tbs)|
|Vegetable stock||1 Cup (16 tbs)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Green onion and tops||1 , finely chopped|
|Chopped pimento||1 Tablespoon|
|Dill weed||1⁄2 Teaspoon|
|Grated parmesan cheese||2 Tablespoon|
In a small bowl, beat eggs lightly.
In top of a double boiler over direct heat, heat milk to scalding.
With a fork, gradually blend milk into eggs.
Return mixture to top of double boiler, place over simmering water, and cook, stirring constantly, until custard coats a metal spoon in a velvety smooth layer.
Remove from heat and cool.
Stir sour cream into cooled custard.
Cut a dozen thin slices of un-peeled cucumber for garnish; reserve.
Peel, seed, and finely chop remaining cucumber.
Stir into custard mixture along with stock, wine, onion, pimento, and dill.
Add salt to taste.
Serve cold in small bowls.
Garnish each serving with cucumber slices and a sprinkling of Parmesan cheese.