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Cucumber Dill Soup

Recipe Link: source:"How To Cook Everything" by Mark Bittman

List of Ingredients





2 medium or 4 small cucumbers
1 Tbsp. snipped fresh dill or basil
Salt
2 Tbsp. butter
Black pepper
4 shallots or 1 small onion
1/2 cup sour cream or yogurt
4 cups chicken stock
Additional fresh dill



Recipe



Cut and set aside 3-4 thin slices cucumber (unpeeled) for garnish, then cut cucumbers in half lengthwise, scoop out seeds and discard. Chop cucumbers coarsely; sprinkle with 1 teaspoon salt. Place in colander; let drain. In medium saucepan over medium heat, melt butter. When melted, add minced shallots or onion, turn heat to medium-low and cook for about five minutes. Add stock and dill. Rinse cucumbers; drain and add to soup. Cook over medium heat at least 5 minutes. Cool slightly, then puree in blender. Taste; adjust seasoning with salt and freshly ground pepper. Chill. Before serving, adjust seasoning again, then stir in sour cream or yogurt. Garnish with additional dill. Makes 4 servings.