Cold Cucumber Cream Soup recipe
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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
Nutrition Info
- 171.2 caloriescarbohydrate: 8.4 gcholesterol: 41.1 mgfat: 15.1 gfiber: 1.8 gprotein: 2.3 gsaturatedFat: 7.6 gservingSize: -sodium: 359.6 mgsugar: 1.1 gtransFat: : -unsaturatedFat: : -
Directions Cold Cucumber Cream Soup
Directions
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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.