There’s nothing better than a nice cold side item to help take the heat out of a long summer day. This incredibly simple recipe for Chilled Cucumber Soup is light, cool, and satisfying; a perfect side item or light lunch option.
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- 1 large cucumber peeled and coarsely chopped (set aside 1/4 cup for use as garnish)
- 1 large onion peeled and chopped
- 3 cups milk
- 3 cups chicken stock
- Salt and fresh ground pepper to taste
- 2 tablespoons unsalted butter
- 1/4 cup flour
- 1 tablespoon chopped fresh mint
- 3/4 cup heavy cream or low fat sour cream
How to make Chilled Cucumber Soup:
Place all but 1/4 cup of the cucumber in a large saucepan with chopped onion, milk, stock, salt and pepper.
Simmer slowly for 30 minutes uncovered.
Set mixture aside to cool slightly.
Transfer to a blender and puree (you may need to split in two batches.)
Melt butter in a clean pan. Add flour and whisk for 2 to 3 minutes.
Remove pan from heat and add pureed mixture slowly while whisking.
Return pan to medium heat and stir 5 or 6 minutes. Stir in mint.
Pour into soup tureen, cover with clear plastic film to prevent skin from forming and chill for 3 hours.
Sprinkle remaining cucumber with a pinch of salt and refrigerate.
Just before serving, whip the cream into the soup, garnish with the refrigerated cucumber and serve.
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