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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 6 |
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A chilled soup, but is also good hot. The light flavor of the cucumber mixes quite well with dill (obviously). Ingredients:
3 cucumbers, peeled, seeded, and chopped |
1 onion, chopped |
3 tbsp chopped fresh dill |
3 c chicken stock |
1/2 c heavy double cream |
Directions:
1. Combine the cucumber, onion, 2 Tbsp of dil and the stock in a saucepan and bring to a boil over medium heat.
2. Reduce heat and simmer until the onion is soft.
3. Let the soup cool some, then puree in a blender.
4. Return to the pan and gently stir in the cream (reserve some for decoration if you want).
5. Garnish with the remaining dill and cream.
6. To serve chilled: Refrigerate covered for several hours and ladle into chilled bowls
7. To serve hot: Reheat over low heat, do not let the soup boil.
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