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Print this Recipe    Cucumber 03

Chilled Cucumber Soup

3 Tbsp. butter or margarine
3 cups peeled, seeded and chopped cucumber
1 medium onion, finely chopped
2 Tbsp all-purpose flour
1 tsp salt
1/8 tsp. pepper (white is best)
1 Tbsp lemon juice
2 cups chicken broth
1/4 tsp dry dill weed
1/4 cup sour cream (optional)
fresh dill weed for garnish

Melt butter in frying pan. For easy removal of seeds, cut peeled
cucumbers in half lengthwise, then use spoon as a scoop. Add
cucumber and onion to butter. Saute until about half of the cucumber
liquid has evaporated, about 10 minutes. Mix in flour, salt and
pepper. Stir in lemon juice, chicken broth and dill weed. Heat
and stir until it boils and thickens. Cool slightly. Run through
blender. If you prefer chunky soup, omit blender step. May be
frozen at this point.

To serve, heat to simmering temperature. Whisk in sour cream,
(also good without), and chill then serve. Fresh dill weed makes
a good garnish. Makes about three cups.

Variation: Cream of Cucumber Soup Use milk instead of chicken broth
and skip chill step and directly serve.

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