Cucumber and Dill Soup
From scearley 17 years ago
- 35 minutes to make
- Serves 6
A chilled soup, but is also good hot. The light flavor of the cucumber mixes quite well with dill (obviously).
Ingredients
- 3 cucumbers, peeled, seeded, and chopped shopping list
- 1 onion, chopped shopping list
- 3 Tbsp chopped fresh dill shopping list
- 3 c chicken stock shopping list
- 1/2 c heavy double cream shopping list
How to make it
- Combine the cucumber, onion, 2 Tbsp of dil and the stock in a saucepan and bring to a boil over medium heat.
- Reduce heat and simmer until the onion is soft.
- Let the soup cool some, then puree in a blender.
- Return to the pan and gently stir in the cream (reserve some for decoration if you want).
- Garnish with the remaining dill and cream.
- To serve chilled: Refrigerate covered for several hours and ladle into chilled bowls
- To serve hot: Reheat over low heat, do not let the soup boil.
The Rating
Reviewed by 3 people-
I had this warm tonight for dinner! Mmmm...it hit the spot. Thanks.
amandabear
in San Francisco loved it
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I am going to try this soon I live on ceviche and cold soup in the summer and this sounds like perfect
addition
I make one similar with yogurt but yours sounds delicious psy333che
in Long Branch loved it
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Just made this soup this morning with cucumbers and dill from my garden....delicious! I had a cup of it for lunch while it was still warm. It's now in the fridge cooling and I look foreward to trying the chilled version later. Thanks so much, this is...more
judyskitchen
in Manchester loved it
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