Chilled Cucumber & Leek Soup
Serve this creamy Panamanian soup as a refreshing first course all year long. It offers a nice change from the usual gazpacho for a cold soup choice. A total of three cucumbers will be needed; two will be sliced and one will be chopped. To easily seed cucumbers, slice them in half lengthwise after peeling and use the tip of a teaspoon to gently scrape out the seeds.
1 tablespoon olive oil
2 cucumbers, peeled and sliced
1 cucumber, peeled, seeded and chopped (save this for later)
1 medium leek, washed, trimmed, halved and sliced (white part)
1 tablespoon chopped fresh dill
1 bay leaf
1 tablespoon all-purpose flour
2 1/2 cups water
2 1/2 teaspoons MAGGI Granulated Chicken Flavor Bouillon
1/2 teaspoon ground black pepper or white pepper
1 (12-ounce) can NESTLÉ® CARNATION® Evaporated Milk
2 tablespoons lemon juice
Additional fresh dill (optional)
- Heat olive oil in large, heavy-duty saucepan. Add sliced cucumbers; cook, over low heat, stirring occasionally, for 3 to 4 minutes. Add leek, dill and bay leaf. Cook, stirring occasionally, for 20 minutes or until cucumbers are tender.
- Stir in flour until absorbed. Add water, bouillon and pepper; simmer gently, stirring occasionally, for 30 minutes. Remove from heat. Stir in evaporated milk. Let stand for 30 minutes. Stir in lemon juice and remove bay leaf.
- Transfer half of soup into blender container; cover. Hold down lid with folded towel. Blend until smooth. Pour into large bowl. Repeat with remaining soup. Cover; refrigerate for at least 1 hour. Stir in chopped cucumber. Season to taste with salt and pepper. Garnish with additional fresh dill, if desired.
Makes 6 (1 cup) servings.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.