Meal Type: Dinner

Total Time: 0 min.

Cook Method: Stove

     Serving Size: 4 1 2 4 8 16 - Change

Submitted By: Ben S. - See All My Recipes

Date Added: July 17, 2009

1. Peel and thinly slice 2 (only two) cucumbers.

2. Melt butter. Add sliced cucumbers, leek and bay leaves, and cook slowly until tender but not brown.

3. Discard bay leaves. Add flour and mix well. Add chicken broth and salt and bring to boil, then reduce heat and simmer for 20-30 minutes, stirring occasionally.

4. Puree through a sieve or in blender container and chill soup in refrigerator several hours.

5. Peel, halve and remove seeds from the third cucumber, then grate.

6. Add to soup with Half-and-half, lemon juice and chopped dill to taste.

7. Serve in cold soup cups and top each serving with a dollop of sour cream.

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Dietary Notes:

This Chilled Cucumber Dill Soup recipe is a good source of Vitamin A with 15% of your daily recommended intake per serving. This Chilled Cucumber Dill Soup recipe is a good source of Vitamin C with 11% of your daily recommended intake per serving.

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