Cold Cucumber Cream Soup

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 1 hr 45 mins


• 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.