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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 12 |
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Cooked cucumber is a very unusual item in any recipe, but this really will bring accolades and is good for the hot summer months or a first course any time. This scales up or down easily. Ingredients:
2 cups diced white onions |
4 cups thinly sliced leeks |
4 cups peeled seeded and chopped english cucumbers |
1/2 cup butter |
1 teaspoon salt |
2 cloves diced garlic |
1/2 teaspoon white pepper |
1/2 cup white wine |
4 cups chicken broth |
1 cup heavy cream |
1 tablespoon snipped fresh dill |
1 english cucumber, peeled, seeded & finely diced |
2 tablespoons fresh lemon juice |
1 dash red cayenne pepper |
Directions:
1. Simmer 1st 6 ingredients in covered pot until soft, 10 to 15 minutes.
2. Add next 3 ingredients and hard simmer for 1 hour.
3. Cool and blend (in batches) until very smooth.
4. Add next 5 ingredients, mix well and chill 2 to 24 hours.
5. Serve with 1 rounded tbs sour cream in center of soup bowl.
6. Decorate with oval cucumber slice or twisted slice of lemon or mint leaves.
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