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Chilled Cucumber Soup

11/14/2012
Chilled Cucumber Soup
Tom McCann's, Sedan (KANSAS! Winter 2003)

1 ½ c. heavy cream
2 Tbsp. freshly squeezed lime juice
4 medium to large cucumbers, peeled and seeded
1 ½ c. celery
½ c. green onions (use all)
½ c. chicken stock, homemade preferred or use a good quality paste and water equivalent.
1 tsp. salt
1 Tbsp. fresh dill or 2 tsp. dried dill
½ tsp. pepper
2 c. sour cream

Pour heavy cream and lime juice into a large bowl and set aside. Working in batches if needed, combine remaining ingredients in food processor until finely chopped-not pureed. Add to bowl of cream mixture and mix well.

Chill until very cold, at least 3 hours to allow flavors to blend. Adjust salt and pepper. Serve garnished with chopped, peeled cucumbers and choice of dill, chives or green onions.