Cold Cucumber Soup
Cucumber, leeks, dill lemon combine to make a super refreshing soup. Perfect for when it's way too hot to cook!
Print
Pin
Servings: 4
Ingredients
- 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
- 1 lemon Juice
- 2 tablespoons chopped fresh dill
- Chopped fresh dill
- Sour cream
- A few sprigs of fresh dill
Instructions
- 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. It's ok if the leeks get slightly brown, but you want to sauté just to get the cucumber and leek nice and tender, so a fork easily pierces with no resistance.
- When they're nice and tender, stir in flour until fully incorporated. Sauté for 1-2 minutes. You want the flour to thicken the soup, but you don't want the flavor of the flour. That's why it's important to sauté for another couple minutes after adding it. Add chicken stock and salt. Simmer for 30 minutes. Remove from heat and let cool for 10 minutes.
- Blend mixture, half at a time, in an electric blender until completely smooth. Be careful if it's still hot! You shouldn't have any bits of cucumber or leek. If it's not completely smooth, you can always strain it through a sieve. Put soup into a container, cover and refrigerate for 1 hour, or until chilled.
- Remove container from refrigerator and add the 1 peeled and grated cucumber you had set aside, cream, and lemon juice. Stir in dill and a sprinkle of white pepper. Taste and adjust seasonings. As it sits, the flavor will develop, so you can always add more lemon juice or dill before serving. Chill in refrigerator for at least one hour or overnight. You want the soup to be very very cold.
- Serve in chilled mugs with a garnish of sour cream and fresh dill.