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Chilled Cucumber Soup

Ingredients
  Cucumbers 3
  Butter 60 Gram
  Leek 1 , sliced
  Bay leaf 1
  Plain flour 1 Tablespoon
  Chicken stock 3 Cup (48 tbs)
  Salt 1 Teaspoon
  Cream 315 Milliliter
  Lemon juice 1 Tablespoon
  Dill/1 teaspoon mint 1 Teaspoon, chopped
  Sour cream 155 Milliliter
  Salt To Taste
  Pepper To Taste
Directions

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.
Chill.
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.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Chilling
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Cucumber
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes

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