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Chilled Cucumber Soup

Source of Recipe

From "The Good Home Cookbook" by Richard Perry


Recipe Introduction

"This delicious soup travels well and makes a lovely first course. The combination of cucumber, cream, and dill give this soup its simple and charming character."

List of Ingredients

â—¦ 1 tablespoon oil
â—¦ 1 medium onion, thinly sliced
â—¦ 2 large cucumbers, peeled, seeded, and diced
â—¦ 2 cups chicken broth
â—¦ ½ cup dry vermouth
â—¦ 1 teaspoon cornstarch
â—¦ 3 tablespoons water
â—¦ 1 cup heavy cream
â—¦ 1 tablespoon chopped fresh dill
â—¦ Salt and pepper


Recipe

Heat the oil in a large soup pot or saucepan over medium-high heat. Add the onion and sauté until soft, about 3 minutes. Reduce the heat and add the cucumbers, broth, and vermouth.

Mix together the cornstarch and water in a small dish or jar until dissolved. Stir into the soup and simmer gently for 15 minutes. Cool briefly.

Purée the soup in a blender or food processor in small batches until smooth. Stir in the cream and dill. Season to taste with salt and pepper. Chill thoroughly before serving.


Serves 4 to 6