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CUCUMBERS
Level 2
Creamy Cucumber Dill Soup
Serves 4-6
- a Marlene Samuels creation -
Cucumbers that got a tad limp in the crisper can still be peeled and seeded to make this refreshing summer soup, the color of pale mint. And notice the creaminess is enhanced by another expendable edible: cooked potatoes!
2 Tbsp. butter
2 onions, finely chopped
1 cloves garlic, cored and crushed
6 cup chicken broth
½ cup dry white wine
2-3 Tbsp. fresh dill, chopped
1 cup cooked potato, mashed
4 soft cucumbers, peeled, seeded and chopped
1 cup nonfat yogurt
1 tsp. ground white pepper
Salt to taste
Garnish: sprig of dill, chives or sour cream
- In a heavy bottomed stock pot, heat butter until just until it begins to brown. Add onions and garlic. Sauté until translucent.
- Add broth, wine, dill and mashed potato, stirring well. Bring to a boil.
- Add cucumbers. Turn heat to low. Loosely cover and cook for 30 minutes.
- When cool, strain solids, reserving broth mixture in a large bowl. Purée solids until smooth, then add back in broth mixture.
- In small amounts, add yogurt whisking until well incorporated.
- Transfer to sealed container, and season with salt and pepper. Refrigerate until thoroughly chilled.
Tip: Can be prepared several days in advance.
