Cool Cream of Cucumber Soup

By jojomail1

Easy to make ahead and chill. Learned from the JOYce of Cooking School.

Ingredients

• 4 tbsp unsalted butter
• 4 cups peeled and chopped seedless cucumber (long english)
• 1 small onion chopped
• 1/4 cup flour
• 4 cups chicken stock (Progresso - no MSG)
• salt and pepper
• 1 cup heavy cream
• 1 tablespoon chopped dill
• 1 teaspoon chopped mint
• Sour cream for garnish
• Secret ingredient, dash of tobasco

Details

Servings 8

Preparation

Step 1

Melt butter first, add onions until translucent, then add cucumber for 15 minutes until clear. Stir in flour. Add chicken stock, cooking until thickened and bubbly. Puree in blender. Add cream and herbs. Chill soup. Adjust taste with salt and pepper. Serve cold or at room temperature. Garnish with sour cream.