When the weather heats up, cool down with this cold soup filled with crunchy cucumbers, the tang of lemon and the freshness of dill. It's the perfect way to kick off your next outdoor party!
- 2 tablespoons butter
- 3 cucumbers (2 peeled & sliced, 1 peeled and grated)
- 1 leek (sliced, white part only)
- 1 bay leaf
- 1 tablespoon flour
- 3 cups chicken stock
- 1 teaspoon salt
- 1 cup heavy cream
- Juice of 1 lemon
- 2 tablespoons chopped fresh dill
- White pepper
- Sour cream
- A few sprigs of fresh dill
In a large stock pot, melt butter. Add 2 peeled and sliced cucumbers (reserve the 1 peeled and grated cucumber for later), leek and bay leaf. Sauté gently for about 20 minutes, or until tender but not browned. Stir in flour until fully incorporated. Add chicken stock and salt. Simmer for 30 minutes.
Blend mixture, half at a time, in an electric blender and strain through a fine sieve. Chill.
Add the 1 peeled and grated cucumber you had set aside, cream, and lemon juice. Stir in dill and a sprinkle of white pepper. Chill in refrigerator for at least one hour or overnight.
Serve in chilled mugs with a garnish of sour cream and fresh dill.