ar_wahan: (Default)
[personal profile] ar_wahan
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.

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