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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 6 |
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This is a typical Swedish or Danish recipe, with the finishing touches provided by Ken Hanson from Scandia in Los Angeles. Great for the hot weather we are having right now. Chill the individual soup cups before serving! These are appetizer or 1st course sized servings. Cooking time includes cooking and chilling time. Ingredients:
2 cucumbers, peeled and sliced |
2 tablespoons butter |
1 leek, sliced, white part only |
1 bay leaf |
1 tablespoon flour |
3 cups chicken stock |
1 teaspoon salt |
1 cucumber, peeled, seeded, and grated |
1 cup cream |
1/2 lemon, juiced |
1 teaspoon dill or 1 teaspoon mint, finely chopped |
salt, to taste |
pepper, to taste |
sour cream, as a garnish |
Directions:
1. Peel 2 cucumbers, slice, and saute gently in 2 tbsp butter with 1 sliced leek and 1 bay leaf for 20 minutes, or until tender but not browned.
2. Stir in 1 tbsp flour.
3. Add 3 cups chicken stock and 1 tsp salt and simmer for 30 minutes. Put the mixture throuth a blender half at a time and strain through a sieve. Chill.
4. Add 1 cucumber, peeled, seeded, and grated, 1 cup cream, and the juice of 1/2 lemon.
5. Stir in 1 tsp finely chopped fresh dill or mint. Add salt and pepper to taste.
6. Chill in the refrigerator for at least another 30 minutes, so soup will be icy cold when served.
7. Serve in chilled soup cups with a dab of sour cream on top of each serving.
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