A cool, creamy and refreshing
cucumber soup with leeks, fresh lemon juice and dillweed.
Danish-Style
Cucumber Soup
2 cucumbers, peeled and
thinly sliced
1 leek rib, cleaned and thinly sliced
2 bay leaves
2 tablespoons butter
1 tablespoon all-purpose flour
1 teaspoon salt
3 cups chicken broth
1 cucumber, peeled, seeded and grated
1 cup heavy cream
1 1/2 tablespoons lemon juice
1 teaspoon fresh dillweed
- Saute thinly sliced cucumbers, thinly
sliced leek rib, and bay leaves in butter until tender. Stir
in flour and salt. Cook for 1 minute, or until bubbly, stirring
constantly.
- Gradually stir in chicken broth then simmer
for 20 minutes, stirring occasionally. Remove the bay leaf, then
process in a blender until smooth. Chill.
- Just before serving, stir in grated cucumber,
cream, lemon juice, and fresh dillweed.
Makes 6 servings.
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