Recipe - Chilled Cucumber Dill Soup

3 md Cucumbers
2 tablespoon Butter
1 Leek; chopped
2 Bay leaves
1 tablespoon Flour
2/3 l Chicken broth; (I suppose
you can use a non
1 teaspoon Salt
1 cup Halfandhalf
Juice of One half lemon
Chopped dill
Sour cream

1. Peel and thinly slice 2 (only two) cucumbers.

2. Melt butter. Add cut or sliced up cucumbers, leek and bay leaves, and cook slowly
until tender but not brown. Discard bay leaves.

3. Add flour and mix well.

4. Add chicken broth and salt and bring to boil, then reduce heat and
simmer for 2030 minutes, stirring occasionally.

5. Puree through a sieve or in blender container and chill soup in
refrigerator several hours.

6. Peel, halve and remove seeds from the third cucumber, then grate. Add to
soup with Halfandhalf, lemon juice and chopped dill to taste.

7. Serve in cold soup cups and top each serving with a dollop of sour
cream.

Recipe by: Milt Epstein epstein@cs.uiuc.edu

Posted to recipeludigest by "Christopher E. Eaves" cea260@airmail.net on
Mar 12, 1998