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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This is a summery soup that can be served either hot or cold. Ingredients:
1 tablespoon vegetable oil |
1 onion, chopped |
1 lb potato, peeled and diced |
2 cups chicken broth |
1 1/2 cups water |
1 lb cucumber, peeled, seeded and chopped |
1/4 cup heavy cream |
1 ear of corn, husked |
1/2 cup fresh parsley, chopped |
salt & freshly ground black pepper |
Directions:
1. In a large pot, heat oil over medium heat and cook onions until they begin to soften, about 5 minutes.
2. Add potatoes, chicken broth, and water; cover and simmer until potatoes are tender, about 15 minutes.
3. Working in batches, puree potato mixture with cucumbers and return to pot.
4. Stir in cream.
5. Meanwhile, heat a heavy skillet over medium high heat, and add the corn and cook until golden.
6. Scrape corn from cob and add to soup.
7. Stir in parsley, salt and pepper.
8. If desired, chill soup in refrigerator before serving.
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