Cucumber Soup

By Cooky

A delicious cold soup. Make the day before. You will need a blender.

Ingredients

• 2 8" English cucumbers, peeled
• 2 T butter
• 1/4 c chopped green onions
• 4 cups clear chicken broth (I have used boxed and a good quality cube)
• 1 T wine vinegar
• 1/2 tsp dried tarragon (or more), crushed
• 3 T Cream of Wheat (quick cooking)
• 1 cup sour cream
• Salt and White Pepper
• 12 paper thin slices of cucumber, skin on, for garnish

Preparation

Step 1

1. Peel cucumber and chop into chunks.
2. In a large pot, melt butter, stir in onins and cook 1 minute over moderate heat.
3. Add cucumber chunks, broth, vinegar and tarragon.
4. Bring to a boil.
5. Stir in Cream of Wheat.
6. Simmer, uncovered for 20 minutes.
7. Blenderize and if too thick, add a small amount of broth or milk.
8. Season to taste with salt and white pepper.
9. Let cool in the blender in the fridge for a few hours or overnight.
10. Add sour cream to soup, blend.
11. Garnish with thin slices of cucumber or a few sprinkles of parsley.