Recipe

Cucumber And Dill Soup Recipe

	Scearley / All my dishes 3 years, 1 month ago A chilled soup, but is also good hot. The light flavor of the cucumber mixes quite well with dill (obviously). Prep:15m Cook:35m Servings:6	Scearley
	cucumber dill soup chilled cold puree

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Ingredients

3 cucumbers, peeled, seeded, and chopped

1 onion, chopped

3 Tbsp chopped fresh dill

3 c chicken stock

1/2 c heavy double cream

Directions

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.

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Comments

amandabear 3 years, 1 month ago said:
I had this warm tonight for dinner! Mmmm...it hit the spot. Thanks.

psy333che 2 years, 10 months ago said:
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

judyskitchen 1 year, 4 months ago said:
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 definitely a keeper.

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