Chilled Cream of Cucumber Soup |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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We grow lots of cukes in North Carolina, and plenty are available from friends if you don't happen to have a garden, writes Doris Heath of Franklin, North Carolina. This is a good make-ahead summer soup that is so cool and refreshing. If people like cucumbers, they will enjoy this-even those who say they don't care for cold soup. Ingredients:
1 medium onion, chopped |
2 tablespoons butter |
2 pounds cucumbers, peeled |
5 cups chicken broth |
1/4 cup minced fresh dill or 1 tablespoon dill weed |
1 tablespoon balsamic vinegar |
1/4 teaspoon salt |
1/4 cup quick-cooking farina |
1 cup (8 ounces) reduced-fat sour cream, divided |
Directions:
1. In a large saucepan, saute onion in butter until tender. Slice 1/3 cup cucumbers; refrigerate. Chop the remaining cucumbers and add to onion mixture. Add the broth, dill, vinegar and salt; bring to a boil. Gradually add farina, stirring constantly. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally. Cool slightly.
2. In a blender, process soup in batches until pureed. Pour into a container; refrigerate until chilled. Just before serving, whisk in 1/2 cup sour cream. Garnish each serving with reserved cucumber slices and 1 tablespoon sour cream. Yield: 8 servings (2 quarts).
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