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Chilled Cream of Cucumber Soup
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1 medium onion, chopped
2 tablespoons butter
2 pounds cucumbers, peeled
5 cups chicken broth
1/4 cup minced fresh dill or 1 tablespoon dill weed
1 tablespoon balsamic vinegar
1/4 teaspoon salt
1/4 cup quick-cooking farina
1 cup (8 ounces) reduced-fat sour cream, divided
In a large saucepan, saute onion in butter until tender. Slice 1/3 cup cucumbers;
refrigerate. Chop the remaining cucumbers and add to onion mixture. Add the
broth, dill, vinegar and salt; bring to a boil. Gradually add farina, stirring
constantly. Reduce heat; simmer, uncovered, for 20 minutes, stirring
occasionally. Cool slightly. In a blender or food processor, process soup in
batches until pureed. Pour into a container; refrigerate until chilled. Just
before serving, whisk in 1/2 cup sour cream. Garnish each serving with reserved
cucumber slices and 1 sour cream.
Yield: 8 serving.
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Printed from tasteofhome.com Oct 13, 2008Copyright Reiman Media Group, Inc © 2008 |