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Iced Cucumber Soup

chef.alexande's picture
Ingredients
  Cucumber 1 Large, peeled and chopped
  Chicken stock 1 Pint, made (500 Milliliter)
  Dried mixed herbs 1⁄4 Teaspoon
  Chives 1 Bunch (100 gm)
  Soured cream 1⁄4 Pint (125 Milliliter)
  Salt To Taste
  Pepper To Taste
Directions

MAKING
1) In a saucepan, put cucumber, stock, herbs and chives.
2) Cook covered in simmering heat for 10 minutes. The cucumber should be tender.
3) Pass the mixture through a sieve or alternately puree the mixture.
4) In a small bowl, mix some quantity of the soup with sour cream and blend it with the remaining soup.
5) Adjust seasoning.

SERVING
6) serve in bowl.

TIPS
Use the soup later by storing it in airtight container and freeze. Let it thaw overnight, heat before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Freezed
Dish: 
Soup
Ingredient: 
Cucumber
Preparation Time: 
15 Minutes
Servings: 
4

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