marsha-tbay
Well-known member
1 large onion, chopped
4-1/2 med. cucumbers, peeled and sliced
2 med. bay leaves
6 peppercorns
1/4 c melted butter
1/4 c. all purpose flour
5 c chicken broth
1/2 c commercial sour cream
1-1/2 tsp chopped fresh dill or 1/2 tsp dillweed
1 tsp salt
1/2 tsp hot sauce
1 c whipping cream
2 tbsp lemon juice
1/2 med cucumber, peeled and sliced
Saute onion, 4-1/2 cucumbers, bay leaves and peppercorns in butter in a Dutch oven until cucumber is tender and onion is transparent.
Reduce heat to low, gradually stir in flour. Cook for 1 minute, stirring constantly.
Add broth and cook over medium heat, stirring constantly until mixture comes to a boil. Reduce heat, cover and simmer for 30 minutes.
Press cucumber mixture through a sieve into a large bowl; discard seeds and pulp. Pour half of cucumber mixture into container of electric blender, process 30 seconds on medium speed and pour into a large bowl.
Process remaining half of cucumber mixture. Stir sour cream, dill, salt and hot sauce into cucumber mixture, cover and chill 4 to 6 hours, stirring occasionally.
Stir whipping cream and lemon juice into soup just before serving. Float cucumber slices on top of soup, reserving 6 to 8 sices. Garnish ea. serving with 1 slice cucumber.
Serves 6 to 8.
4-1/2 med. cucumbers, peeled and sliced
2 med. bay leaves
6 peppercorns
1/4 c melted butter
1/4 c. all purpose flour
5 c chicken broth
1/2 c commercial sour cream
1-1/2 tsp chopped fresh dill or 1/2 tsp dillweed
1 tsp salt
1/2 tsp hot sauce
1 c whipping cream
2 tbsp lemon juice
1/2 med cucumber, peeled and sliced
Saute onion, 4-1/2 cucumbers, bay leaves and peppercorns in butter in a Dutch oven until cucumber is tender and onion is transparent.
Reduce heat to low, gradually stir in flour. Cook for 1 minute, stirring constantly.
Add broth and cook over medium heat, stirring constantly until mixture comes to a boil. Reduce heat, cover and simmer for 30 minutes.
Press cucumber mixture through a sieve into a large bowl; discard seeds and pulp. Pour half of cucumber mixture into container of electric blender, process 30 seconds on medium speed and pour into a large bowl.
Process remaining half of cucumber mixture. Stir sour cream, dill, salt and hot sauce into cucumber mixture, cover and chill 4 to 6 hours, stirring occasionally.
Stir whipping cream and lemon juice into soup just before serving. Float cucumber slices on top of soup, reserving 6 to 8 sices. Garnish ea. serving with 1 slice cucumber.
Serves 6 to 8.