Cucumber Soup #3, cold
Source of Recipe
from alicia's kitchen
Cucumber Soup #3, cold
4 large cucumbers, peeled, seeded and sliced
4 scallions, white part only, sliced
2 Tablespoons butter
1 Tablespoon salad oil
2 1/2 cups chicken broth
2 Tablespoons flour
1/2 cup milk
1 1/2 Tablespoons fresh strained lemon juice
2 Tablespoons dried dill weed
1/2 Tablespoon salt or to taste
1/4 Tablespoon granulated white pepper
2 cup sour cream
chopped chives
Use a heavy 10 - 12 inch skillet, saute the cucumbers and scallions in
the butter and oil for about 10 minutes, stirring occasionally.
Stir in the flour and cook slowly for 3 - 4 minutes, stirring frequently.
Heat the chicken broth and milk in a 2 quart saucepan.
Stir broth/milk mixture slowly into the cucumber mixture.
Add the lemon juice, dill weed, salt and pepper.
Simmer gently, stirring for about 10 minutes, until thickened.
Pour into blender/food processor and mix until smooth.
Pour the soup into a large mixing bowl and let cool completely.
Add the sour cream and mix.
Taste for any needed seasoning adjustments.
Cover and refrigerate for at least 6 hours.
Serve in chilled soup bowls, garnished with chopped chives.
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