Chilled Cucumber Soup

Recipe Ingredients

3 tablespoons	45ml	Butter or margarine
3 cups	438g / 15oz	Peeled, seeded and chopped cucumber
1		Medium onion, finely chopped
2 tablespoons	30ml	All-purpose flour
1 teaspoon	5ml	Salt
1/8 teaspoon	0.6ml	Pepper (white is best)
1 tablespoon	15ml	Lemon juice
2 cups	474ml	Chicken broth
1/4 teaspoon	1.3ml	Dry dill weed
1/4 cup	59ml	Sour cream (optional)
-		Fresh dill weed for garnish

Recipe Instructions

Melt butter in frying pan. For easy removal of seeds, cut peeled cucumbers in half lengthwise, then use spoon as a scoop. Add cucumber and onion to butter. Saute until about half of the cucumber liquid has evaporated, about 10 minutes. Mix in flour, salt and pepper. Stir in lemon juice, chicken broth and dill weed. Heat and stir until it boils and thickens. Cool slightly. Run through blender. If you prefer chunky soup, omit blender step. May be frozen at this point.

To serve, heat to simmering temperature. Whisk in sour cream, (also good without), and chill then serve. Fresh dill weed makes a good garnish. Makes about three cups.

Variation: Cream of Cucumber Soup Use milk instead of chicken broth and skip chill step and directly serve.

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