Catherine's cucumber soup

Yield: 8 servings

Measure Ingredient
6 cups Chicken stock
5 Cucumbers, peeled & diced
1 medium Onion, or use shallots
Salt & pepper to taste
1 cup Sour cream
2 tablespoons Wine vinegar
Dill weed as a garnish

Bring the chicken stock, diced cucumbers & wine vinegar to a boil, then simmer for 25-30 minutes or til the cukes are clear. Pour into a blender and puree til smooth.

Chill til very cold.

Just prior to serving, whisk 1 cup sour cream into soup.

Garnish with fresh dill.

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