Chilled Cucumber Soup
|Leek||1 , sliced|
|Plain flour||1 Tablespoon|
|Chicken stock||3 Cup (48 tbs)|
|Lemon juice||1 Tablespoon|
|Dill/1 teaspoon mint||1 Teaspoon, chopped|
|Sour cream||155 Milliliter|
Peel 2 cucumbers and slice thinly.
Saute in butter in a saucepan with sliced leek and bay leaf for 20 minutes or until tender but not browned.
Stir in flour.
Add chicken stock and salt and simmer covered for 30 minutes.
Cool and press through a sieve or puree in an electric blender.
Peel remaining cucumber, remove seeds and grate flesh.
Stir into puree with cream, lemon juice and dill or mint.
Season to taste with salt and pepper.
Chill in refrigerator for at least 30 minutes.
Serve cucumber soup in chilled soup bowls with a spoonful of sour cream on top.