Easy Cold Cucumber Soup Recipe
Ingredients
| Butter/Margarine | 2 Tablespoon | |
| Onion | 1/4 Cup (16 tbs), chopped | |
| Cucumber | 2 Cup (16 tbs), unpeeled | |
| Chicken broth | 2 Cup (16 tbs) | |
| 1/2 cup finely chopped potato | ||
| Snipped parsley | 1 Tablespoon | |
| Dill weed | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Dry mustard | 1/4 Teaspoon | |
| Ground black pepper | 1/4 Teaspoon | |
| Heavy cream | 1 Cup (16 tbs) | |
| Snipped chives | ||
Directions
GETTING READY
1) Melt the margarine or butter in a 2-quart saucepan and add the onion. Cook till it is tender.
2) Stir in the chicken broth, cucumber, potato, parsley, dillweed, salt, dry mustard and pepper.
3) Bring the mixture to a boil and reduce the heat. Cook over low flame for about 15 minutes or till the potatoes have tendered.
4) Move the mixture to a blender container or the bowl of a food processor. Blend or process till the concoction is smooth.
5) Chill till it is time to serve.
SERVING
6) Stir in the cream, pour into a chilled wine glass and serve garnished with snipped chives.
1) Melt the margarine or butter in a 2-quart saucepan and add the onion. Cook till it is tender.
2) Stir in the chicken broth, cucumber, potato, parsley, dillweed, salt, dry mustard and pepper.
3) Bring the mixture to a boil and reduce the heat. Cook over low flame for about 15 minutes or till the potatoes have tendered.
4) Move the mixture to a blender container or the bowl of a food processor. Blend or process till the concoction is smooth.
5) Chill till it is time to serve.
SERVING
6) Stir in the cream, pour into a chilled wine glass and serve garnished with snipped chives.
Chef
