Food
Cold Cucumber Soup
By Yankee Magazine|Apr 02 2008|
“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
Yield:
Serves 4
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.
