Cream of cucumber soup
makes 8 servings:
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4-large cucumbers
3-tablespoons butter or margarine
1/2-cup finely chopped green onion
6-cups of chicken broth
3/4-teaspoon dried dillweed
1/4-cup cream of wheat
3 to 4-teaspoons tarragon vinegar
1/4-teaspoon fresh ground pepper
1-cup light cream,half and half,dairy sourcream,or
creme fraiche
Sliced cucumbers,snipped fresh dill or parsley(optional)
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*1*
Peel the cucumbers.Slice the cucumbers in half lengthwise.
Using a spoon scoop out and discard the seeds.Slice the
cucumber halves thinly;set aside.
*2*
In a dutch oven,melt the butter or margarine.Add the green
onion and cook over low heat until the onion is tender
but not brown.Add the cucumbers;cook and stir for 1 to 2
minutes.Add the chicken broth and dillweed;heat to boiling.
Stir in the cream of wheat.Reduce heat and simmer the
mixture,uncovered,for 20 to 25 minutes.
*3*
Puree the mixture,1/3 at a time,in a blender container or
food processor bowl.Pour the pureed mixture into a bowl
or covered container.Stir thr tarragon vinegar and pepper
into the cucumber mixture.
*4*
Cover and refrigerate about 4 hours or until the mixture
is cool.Stir in the light cream,half and half,sour cream
or creme fraiche.Cover and chill for 2 more hours or
over night.Serve the soup in chilled bowls or glass mugs.
If desired,garnish with cucmber slices,snipped dill or
parsley.
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