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This recipe is from a book so old (1976) that it probably was before this weird stuff called "yogurt" was widely available... it calls for sour cream. I in fact used sour cream when I thawed the base and served it recently, but now I wish I'd used plain yogurt. Greek yogurt would be even more appropriate, I imagine!

Cucumber Soup
Serves 4=6

Saute in large skillet:
3 cups sliced cucumbers
1/2 onion, minced
2 tablespoons butter

Add to the skillet and simmer 10 minutes:

1 teaspoon salt
1 tablespoon flour
2 cups chicken broth
juice of 1 lemon
pinch of dried dill weed.

Puree in blender (I used food processor, something else that didn't exist back then) and chill.

Freeze, if desired, at this point.  (I did, and it worked just fine.)

Stir in:

1 cup sour cream (or plain yogurt, as noted above)
1 cucumber, seeded and grated.

Serve cold.

Date: 2012-08-03 11:13 pm (UTC)
From: [identity profile] ladyegreen.livejournal.com
*Feels loved and happy*

Date: 2012-08-03 11:44 pm (UTC)
From: [identity profile] ar-wahan.livejournal.com
Good!~ :D

Date: 2012-08-04 07:03 pm (UTC)
From: [identity profile] abbie-normal.livejournal.com
fabulous! ( i had a teacher, back in 8th grade, who would eat a little cup of yogurt every afternoon, for "snack"--we were on a split schedule that kept us in school until 6:30 p.m. this was back in 1960. the little cups of yogurt have been around for a looooong time! i used to make my own, back in the early '70s.) i would suspect that the "real" yogurt, of way back then, would have been a little too bitter for this. the greek stuff, now, would be brilliant!

i've never been able to persuade the hubby that there is such a thing as "cold" soup. he just won't eat it, no matter how hot it is, outside. i love gazpacho--i suspect i will love this, too. thank you for sharing!

Date: 2012-08-04 09:02 pm (UTC)
From: [identity profile] ar-wahan.livejournal.com
Hmmmm (about yogurt). Maybe I'm thinking flavored yogurt in terms of the 1970s... I remember when I was working at a newspaper in high school over the summer (in the morgue, not the newsroom), I took a yogurt with me for lunch almost every day, and it was kind of a "new" thing. I do dimly recall tasting plain yogurt at one point, and not liking it. So maybe you're right, the authors didn't use it because it was too bitter.

My husband also will not eat cold soup, but I think it's because gazpacho has things he heartily dislikes in it! (onions, cucumbers, garlic ...)

I was pleased to see this recipe because it can be frozen, so I can make some and freeze in small batches for ME!!!!

(In fact, I got more cukes Thursday at the CSA; maybe that's what I'll do with them. :D )

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