It’s been hot…not just regular Southwest Florida hot, but really, really HOT. So, while talking with Linda Weiss, who, besides being a great cook, is a RE/MAX Realtor, Beacon editor, Pelican Way resident and good friend about how HOT it has been, she brought up this recipe for a cold cucumber soup that is a favorite of hers. It is delicious, and is sure to be a hit this time of year.
COLD CUCUMBER SOUP
INGREDIENTS
3 cucumbers
2 tablespoons butter
1 leek chopped
2 bay leaves
1 tablespoon flour
3 cups chicken broth
1 teaspoon salt
1 cup half & half
Juice of ½ lemon
Chopped dill
Sour cream
INSTRUCTIONS
Peel and thinly slice 2 cucumbers. Melt butter, add sliced cucumbers, leek and bay leaf. Cook slowly on low to medium heat until tender, but not brown. Discard bay leaves. Add flour and mix well. Add chicken broth and salt and bring to a boil, then reduce heat and simmer 20 to 30 minutes, stirring occasionally. Puree mixture and chill soup in refrigerator for several hours, or overnight.
Peel, halve, and remove seeds from remaining cucumber, then coarsely grate. Add to soup with half and half, lemon juice and dill to taste. Serve in cups or mugs and top each serving with a dollop of sour cream.
