Cold Cucumber Soup
8 cups (2 L) chicken or vegetable stock 3 lbs (1.35 Kg) cucumbers, peeled and coarsely chopped 1 medium potato, peeled and coarsely chopped 1 small onion, chopped 1 large bunch fresh dill, chopped 1 cup (250 ml) sour cream 2 Tbs (30 ml) lemon juice or white wine vinegar Salt and white pepper to taste 1 cucumber, peeled, seeded, and diced for garnish Chopped fresh dill for garnish
Combine the stock, cucumbers, potato, onion, and dill in a pot. Bring to a boil over high heat, reduce the heat and simmer covered until the vegetables are very render, about 3o minutes. Puree in batches in an electric blender or food processor. Strain through a fine sieve if desired and refrigerate until chilled. Stir in the sour cream, lemon juice, salt, and white pepper. Serve garnished with chopped cucumber and dill. Serves 6 to 8. |