Chilled Sour Cream Cucumber Soup Recipe
Chilled Sour Cream Cucumber Soup has a fine taste. Chilled Sour Cream Cucumber Soup gets its taste from cucumber mixed with eggs and cheese, flavored with white wine. Chilled Sour Cream Cucumber Soup is inspired by many food chains around the world.
Ingredients
2 cups milk
3 eggs, beaten
1 cup commercial sour cream
1 cup chicken broth (canned or freshly made)
1/2 cup dry white wine
1 1/2 cups finely chopped, peeled cucumber
2 tablespoons finely chopped green onion
1 tablespoon finely chopped pimiento
About 1 teaspoon salt
1/4 teaspoon dill weed
Paper thin slices unpeeled cucumber
Shredded or grated Parmesan cheese or paprika
Directions
Heat milk over direct heat in top part of double boiler.
Gradually stir in beaten eggs.
Place over hot water and cook, stirring, until mixture coats a metal spoon in a velvety, opaque layer.
Remove from heat and cool.
Add some of the custard to the sour cream; then return sour cream to custard.
Stir in broth, wine, cucumber, green onion, pimiento, salt, and dill.
Chill thoroughly.
Garnish each bowlful with cucumber slices topped with cheese or paprika.
Gradually stir in beaten eggs.
Place over hot water and cook, stirring, until mixture coats a metal spoon in a velvety, opaque layer.
Remove from heat and cool.
Add some of the custard to the sour cream; then return sour cream to custard.
Stir in broth, wine, cucumber, green onion, pimiento, salt, and dill.
Chill thoroughly.
Garnish each bowlful with cucumber slices topped with cheese or paprika.
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