You are here

Chilled Cucumber Cream Soup

Mormon.Cook's picture
  Onions 2
  Cucumbers 2
  Leeks 2
  Butter/Margarine 3 Tablespoon
  Chicken broth 2 Cup (32 tbs)
  White pepper 1⁄8 Teaspoon
  Butter/Margarine 1 Tablespoon
  Flour 1 Tablespoon
  Heavy cream 1⁄2 Cup (8 tbs)
  Dill weed 1 Teaspoon
  Lemon juice 1⁄2 Teaspoon
  Cucumber 1

Cook onions, 2 cucumbers, and leeks in butter until soft but not brown, about 30 minutes. Add chicken broth, salt, and pepper and bring to a boil. Make a roux with 1 tablespoon butter and flour; whisk into the soup. Simmer gently for 30 minutes to develop the flavor. Remove from heat and whirl in a blender until smooth. Strain puree into a bowl and add cream, dill weed, lemon juice, hot-pepper sauce, and chopped cucumber. Chill thoroughly. Taste to correct seasonings. Serve in soup bowls.

Recipe Summary


Rate It

Your rating: None
Average: 4.1 (20 votes)