Ingredients
- 3 medium cucumbers
- 2 tablespoons butter
- 1 leek, chopped (white part)
- 2 bay leaves
- 1 tablespoon all-purpose flour
- 3 cups chicken broth
- 1 teaspoon salt
- 1 cup half and half
- Juice of 1/2 lemon
- Chopped fresh dill
- Sour cream
Directions
Peel and thinly slice 2 cucumbers. Melt butter in skillet over medium-low heat. Add sliced cucumbers, leek and bay leaves and cook slowly until vegetables are tender but not brown. Discard bay leaves.
Stir in flour. Add chicken broth and salt and bring to boil, then reduce heat and simmer 20 to 30 minutes, stirring occasionally. Puree soup through sieve or in a blender and chill several hours.
Peel, halve and seed remaining cucumber, then grate. Add to soup with half and half, lemon juice and chopped dill to taste. Serve in chilled soup cups and top each serving with a dollop of sour cream.
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Submitted 6/13/05.
Source: Culinary SOS LA Times
Submitted By: LB
cbatorjr@aol.com
SCANDIA COLD CUCUMBER SOUP