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Cold Cucumber Soup 
Hot or cold, I prefer cold, this wonderfully
creamy and silky smooth soup is the perfect starter for your dinner. You can
substitute zucchini or yellow summer squash for the cucumbers. Enjoy!
Your Host, Brad
3 pounds medium cucumbers, peeled and chunked
2 quarts chicken broth
1 small yellow onion, peeled and quartered
1 large bunch fresh dill, stemmed
3 Tbl farina (Cream of Wheat)
2 Tbl white wine vinegar
1 cup sour cream
1/2 tsp salt
1/8 tsp white pepper
Cook cucumbers in chicken broth with onion, dill, farina, and vinegar in partially
covered large heavy saucepan over moderate heat until cucumbers are mushy, about 30
minutes.
Cook 15 minutes, then puree in electric blender at high
speed or in food processor equipped with metal chopping blade. Strain puree through
coarse sieve into large bowl.
Smooth in sour cream, tablespoon by tablespoon, then
mix in salt and pepper.
Soup should be consistency of vichyssoise; if too thick,
thin with a little additional chicken broth.
Cover and chill several hours or overnight. Taste
for salt and pepper and adjust as needed.
Ladle into bowls and garnish with cucumber slices and
snipped dill.
Know someone who
would appreciate this recipe?
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