Cold Cucumber Soup With Fresh Dill Recipe
Ingredients
| Unsalted butter | 1 Tablespoon | |
| 1/2 leek (white part only), washed, patted dry, and chopped | ||
| Onion | 1/4 Medium, chopped | |
| 2 cucumbers, peeled, seeded, and chopped | ||
| Chicken stock | 1 Quart | |
| 1/2 cup low-fat skim milk | ||
| Freshly ground white pepper to taste | ||
| Vegetable seasoning to taste | ||
| Dill | 1 Tablespoon, chopped | |
| 1/3 cucumber, seeded and cut in 4 rectangles, 2 x 1 1/2 inches each | ||
| Dill sprig | 4 (GARNISH) | |
Directions
In a 3-quart saucepan, melt the butter over medium heat, add the leek, onion, and cucumber, and saute for 2 minutes.
Add the stock and bring to a boil.
Reduce the heat and simmer the vegetables, uncovered, for 20 minutes.
Puree the soup in a food processor or blender in several batches (the hot liquid will increase in volume dramatically as it is pureed).
Pour into a bowl, let cool to room temperature, and refrigerate until cold, about 1 1/2 hours.
The soup can be prepared ahead to this point.
Add the stock and bring to a boil.
Reduce the heat and simmer the vegetables, uncovered, for 20 minutes.
Puree the soup in a food processor or blender in several batches (the hot liquid will increase in volume dramatically as it is pureed).
Pour into a bowl, let cool to room temperature, and refrigerate until cold, about 1 1/2 hours.
The soup can be prepared ahead to this point.
Chef
