Cold Cucumber Soup

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
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4 Large cucumbers
4 scallions (white only) — sliced
2 Tbsp. butter
1 Tbsp. salad oil
2 1/2 C. chicken broth
2 Tbsp. flour
1/2 C. milk
1 1/2 Tbsp. fresh lemon juice — strained
2 Tbsp. dried dill weed
1/2 Tbsp. salt or to taste
1/4 Tbsp. white pepper
2 C. sour cream
chopped chives

Peel, seed and slice the cucumbers. In a heavy 10 to
12-inch skillet, saute the cucumbers and scallions in the
heated butter and oil for about 10 minutes, stirring occasionally.
Stir in the flour and cook slowly for 3 to 4 minutes,
stirring frequently. In a 2 quart saucepan, heat the chicken
broth and milk and stir this slowly into the cucumber mixture.
Add the strained lemon juice, dill weed, salt and pepper.
Simmer gently, stirring for about 10 minutes, until thickened.
Put into blender until smooth. Put the soup into a large
mixing bowl. Cool completely. Add sour cream, taste for
seasoning. Cover and refrigerate for at least 6 hours. Serve
in chilled soup bowls, garnished with chopped
chives.

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