Popular Recipes Cold Cucumber Cream Soup

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Cold Cucumber Cream Soup

"A cool and refreshing soup for a summer evening. Serve it as an appetizer to a great meal or by itself for lunch."

Ingredients :

• 2 tablespoons vegetable oil
• 1 large sweet onion, peeled and chopped
• 6 large cucumbers - peeled, seeded, and cut into pieces
• 4 cups chicken stock
• 2 tablespoons dill weed
• salt and ground black pepper to taste
• 1 cup heavy whipping cream

Instructions :

Prep : 15M	Cook : 8M	Ready in : 1H45M

• Heat oil in a heavy saucepan over medium heat. Add onion; cook and stir until soft, 8 to 10 minutes.
• Stir cucumbers, chicken broth, dill weed, salt, and pepper into onions. Cover saucepan and simmer for 20 minutes.
• Pour cucumber soup mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
• Pour pureed soup into a container, and whisk in heavy cream. Season with salt and ground black pepper to taste.
• Refrigerate soup until completely chilled, at least 1 hour.

Notes :

• Cook's Note:
• For best results, prepare this soup 2 days ahead of time to fully develop the flavors.

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