Cold Cucumber soup
4 avg cucumbers, peeled. seeded, and thinly sliced (or 2 long English cukes)
1 medium onion, thinly sliced
Chicken broth, enough to barely cover veggies in pot
1/4 tsp salt
5-6 grinds fresh black pepper
Juice of 1/2 lemon
1/2 - 1 tsp dried dill weed (twice that amt if using fresh)
1 pint sour cream
Place sliced cukes and onions in a 2 quart saucepan. Barely cover with chicken broth. Add salt and pepper. Cover pot and bring to a bare simmer over medium low heat. Cook until veggie are soft and transparent. Remove from heat and allow to cool.
Strain veggies, reserving liquid. Puree veggies in a blender until smooth. Add reserved liquid, lemon juice and dill weed. Add sour cream and whisk until all is evenly blended. Adjust seasonings. Refrigerate until ice cold.
This is very refreshing and delicious. For you canners out there, this can be prepared up to the point of adding the sour cream. Process @ 10 lbs pressure for 75 minutes for pints and 90 minutes for quarts. Then just open a jar, add the sour cream, chill and serve.
Enjoy!
Angel
"There was one of two things I had a right to – liberty, or death.
If I could not have one I would have the other; for no man should take me alive."
Harriet Tubman
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Walt Whitman
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