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Cold Cucumber Soup

by

Yield: Serves 4

"On a hot summer's day there is nothing quite as appealing as a chilled soup made of the freshest produce right from the garden!" --The Bramble Inn, Brewster, Massachusetts

Ingredients:

  • 1 cucumber, peeled, sliced, and seeded
  • 1/2 cup water
  • 1 slice of onion
  • 1/8 teaspoon salt
  • Dash white pepper
  • 2 tablespoons flour
  • 1 cup chicken stock
  • 1/4 bay leaf
  • 6 tablespoons sour cream
  • 1-1/2 teaspoons dill
  • Salt and pepper to taste

Instructions:

Cook first 5 ingredients till very soft; put through fine sieve. Blend flour and stock. Add to cucumber mixture with bay leaf. Simmer 2 minutes, strain, and chill, covered. Add and stir in sour cream, dill, and salt and pepper to taste. Serve very cold, garnished with dill.
Updated Wednesday, April 2nd, 2008
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