"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Hot Cucumber Soup Recipe

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This recipe for Hot Cucumber Soup, by , is from Memories From My Childhood and Beyond..., one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mindi Hartman (Micro Ways by Norene Gilletz)

Category:
Category:

Ingredients:  
Ingredients:  
2 cloves garlic
2 tbsp fresh dill
2 medium onions, peeled & quartered
3 tbsp butter, unsalted
3 medium cucumbers, peeled (not English)
2 potatoes, peeled
1 carrot, peeled
4 cups chicken or vegetable broth
2 tsp salt
1/4 tsp white pepper
1/2 tsp dried basil
1 cup homogenized regular milk or 2% filtered milk (which tastes richer than 2% regular milk)

Directions:
Directions:
1. Steel knife blade. Drop garlic and fresh dill through the feed tube while machine is running. Process until minced. Add onions; process with several quick on/off turns, until coarsely chopped. Place in 3 quart soup pot with butter.

2. Sauté vegetables on medium-high until soft, about 5 minutes. Meanwhile, cut cucumbers in half lengthwise, and with teaspoon, scrape out seeds. Cut cucumbers, potatoes and carrots in chunks; add to onions along with broth and seasonings. Bring to a boil, reduce heat to low, cover and cook 30 minutes, or until vegetables are tender.

3. Purée using immersion blender. Stir in milk, taste and adjust seasonings if necessary. Serve hot, garnished with chopped parsley, if desired.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Delicious. Freezes well. You can make a larger quantity of this soup and freeze. All ingredients could be tripled but use 4 tsp. salt and keep the pepper at 1/4 tsp. Serves 6.

 

 

 

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