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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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