Cold Cucumber Soup Recipe

Cold Cucumber Soup
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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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