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Chilled Cucumber Soup Recipe
|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|
Serving size: Complete recipe
Calories 2386 Calories from Fat 908
% Daily Value*
Total Fat 100 g154.5%
Saturated Fat 62.4 g312%
Trans Fat 0 g
Cholesterol 253.4 mg
Sodium 4120.6 mg171.7%
Total Carbohydrates 332 g110.5%
Dietary Fiber 6.3 g25.2%
Sugars 142.9 g
Protein 40 g79.7%
Vitamin A 137.9% Vitamin C 81.1%
Calcium 107.4% Iron 42.6%
*Based on a 2000 Calorie diet
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.