Cold Cucumber Soup
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Scan day: 17 February 2014 UTC
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Description: Made with flour, chicken broth, sour cream, and chives.
RecipeSource: Cold Cucumber Soup RecipeSource is the new home of SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet. * Exported from MasterCook * Cold Cucumber Soup Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Large cucumbers 4 scallions (white only) -- sliced 2 Tbsp. butter 1 Tbsp. salad oil 2 1/2 C. chicken broth 2 Tbsp. flour 1/2 C. milk 1 1/2 Tbsp. fresh lemon juice -- strained 2 Tbsp. dried dill weed 1/2 Tbsp. salt or to taste 1/4 Tbsp. white pepper 2 C. sour cream chopped chives Peel, seed and slice the cucumbers. In a heavy 10 to 12-inch skillet, saute the cucumbers and scallions in the heated butter and oil for about 10 minutes, stirring occasionally. Stir in the flour and cook slowly for 3 to 4 minutes, stirring frequently. In a 2 quart saucepan, heat the chicken broth and milk and stir this slowly into the cucumber mixture. Add the strained lemon juice, dill weed, salt and pepper. Simmer gently, stirring for about 10 minutes, until thickened. Put into blender until smooth. Put the soup into a large mixing bowl. Cool completely. Add sour cream, taste for seasoning. Cover and refrigerate for at least 6 hours. Serve in chilled soup bowls, garnished with chopped chives. - - - - - - - - - - - - - - - - - -
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