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Prep Time: 0 Minutes Cook Time: 150 Minutes |
Ready In: 150 Minutes Servings: 6 |
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A very sophisticated cold soup English cucumbers and leeks flavored with chives, mint and dill. (Just to let my new cooking friends know I have a softer, gentler, more vegetative side!) Ingredients:
4 english cucumbers, peeled |
1 shallot minced |
2 leek, white part only, minced |
1 medium sweet white onion, minced |
1 bay leaf |
2 t. flour |
2 cans (28 oz) chicken broth |
1 can (12 oz) condensed milk |
4 t. sour cream (light or non-fat is ok) |
1 t dried dill or 2 t fresh dill |
1 t. dried or 1 t. fresh mint leaves |
juice of 1 medium lemon (watch the seeds) |
tabasco sauce to taste |
cracked black pepper |
sea salt |
chives |
Directions:
1. 1) Slice 3 of the cucumbers. Shred the fourth and reserve.
2. 2) In a medium pot, sauté the sliced cucumbers, leek, shallot, onion and bay leaf in a little olive oil until the vegetables are soft.
3. 3) Stir in flour
4. 4) Add chicken broth. Bring to a boil and simmer 30 minutes. Remove bay leaf.
5. 5) Add condensed milk, dill, mint and sour cream and reserved shaved cucumber.
6. 6) Puree in a blender or food processor until smooth. Or use a hand blender. Add lemon juice
7. 7) Add sea salt and Tabasco sauce to taste. Adjust seasonings.
8. 8) Chill until cool.
9. 9) Serve topped with cracked black pepper and chives.
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