Chilled Cucumber Dill Soup

Title:
Chilled Cucumber Dill Soup

Yield:
1 Servings

Categories:
Canning,
Preserving,
Drying,
Sauces,
Vegetables




Ingredients:





     3 md Cucumbers


     2 tb Butter


     1    Leek; chopped


     2    Bay leaves


     1 tb Flour


   2/3 l  Chicken broth; (I suppose


          -you can use a non


     1 ts Salt


     1 c  Half-and-half


          Juice of 1/2 lemon


          Chopped dill


          Sour cream






 1. Peel and thinly slice 2 (only two) cucumbers.


 


 2. Melt butter. Add sliced cucumbers, leek and bay leaves, and cook slowly


 until tender but not brown. Discard bay leaves.


 


 3. Add flour and mix well.


 


 4. Add chicken broth and salt and bring to boil, then reduce heat and


 simmer for 20-30 minutes, stirring occasionally.


 


 5. Puree through a sieve or in blender container and chill soup in


 refrigerator several hours.


 


 6. Peel, halve and remove seeds from the third cucumber, then grate. Add to


 soup with Half-and-half, lemon juice and chopped dill to taste.


 


 7. Serve in cold soup cups and top each serving with a dollop of sour


 cream.


 


 Recipe by: Milt Epstein epstein@cs.uiuc.edu


 


 Posted to recipelu-digest by "Christopher E. Eaves" 
on


 Mar 12, 1998