Cold Cucumber Soup

Recipe Ingredients

3 1/2 cups	829ml	Chicken stock
3 cups	438g / 15oz	Potato - peeled and diced
3/4 cup	46g / 1.6oz	Onion - finely chopped
4 cups	584g / 20oz	Cucumber - peeled and seeded, chopped, coarse
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	White pepper - (or black)
1/2 cup	118ml	Sour cream
2 cups	474ml	Half and half

Recipe Instructions

1) Simmer potatoes, onion, stock, cucumbers, salt and pepper for 15 to 20 minutes, until vegetables are tender.

2) Set aside to cool. With a food mill or food processor, puree potato mixture and sour cream.

3) Stir in half and half, taste for seasoning. Serve well chilled

Jen's Variations:

1) Do not add sour cream or half and half, it is really good without the extra calories

2) Serve it hot

Source:
Kimbell Museum, Ft Worth, Texas

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