Chilled Cucumber Cream Soup Recipe
Summary
Ingredients
| Onions | 2 , chopped | |
| 2 cucumbers, peeled and chopped | ||
| 2 leeks (white part), sliced | ||
| Butter/Margarine | 3 Tablespoon | |
| Chicken broth | 2 Cup (16 tbs) | |
| Pepper white | 1/8 Teaspoon | |
| Butter/Margarine | 1 Tablespoon | |
| Flour | 1 Tablespoon | |
| Heavy cream | 1/2 Cup (16 tbs) | |
| Dill weed | 1 Teaspoon | |
| 1/2 teaspoon lemon juice Few drops hot-pepper sauce | ||
| 1 cucumber, peeled, seeded, and chopped fine | ||
Directions
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.
Chef
