 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
|
This soup comes from Irena Chalmers. Ingredients:
3 cups cucumbers, peeled and diced |
1/4 cup chopped scallion, including 2-inch green stems |
2 tablespoons butter |
2 tablespoons flour |
4 cups chicken broth |
1 tablespoon lemon juice |
1/2 cup sour cream |
1 -2 tablespoon fresh dill weed |
Directions:
1. Place the cucumber, scallions and butter in a saucepan.
2. Cover with a circle of wax paper cut to fit the inside of the pan exactly. Simmer over low heat for 10 minutes.
3. Discard the paper and add the flour.
4. Stir in the chicken broth and lemon juice. Simmer for 10 minutes.
5. Add salt if necessary.
6. Puree the soup and chill in the refrigerator for four hours or overnight.
7. Garnish with sour cream and dill weed.
|
|