Warm Cucumber Dill Soup
Give me any ingredient and my soup-gears start to turn almost automatically, because no winter night is complete without a warm soup. Cucumbers are great in gazpacho, juices and salads during the summer, but how about something to snuggle up with in the cold seasons? It’s doable. The trick is to stick with simple and subtle flavors, since the cucumber taste can get masked easily.
The amount of dill weed in this depends on the herb’s strength; mine is weak so I have to use a bit more. Adjust yours accordingly. Any flour can be used to thicken the soup. My personal preference is to skip the processed flour and use mashed potato, if I have any left over.
Ingredients (serves 4):
- 4 lrg cucumbers, peeled and chopped
- o.5 cup green onion (~ 12 sprouts) bulbs included, thinly sliced
- 2 cups chicken broth (1 can)
- 1 Tbs red wine vinegar
- 2 Tbs flour OR mashed potato
- 0.5- 1 tsp dried dill weed
- o.5 tsp salt & pinch of ground black pepper
Time~ 20 min.
- In a small frying pan over medium heat, sautee the green onion in enough oil ’til softened (~ 5 min).
- Puree the chopped cucumbers in a blender. Save some for garnish.
- Place both in a medium sized pot and whisk in the rest of the ingredients. Be sure to break any flour clumps.
- Bring to boil, lower and allow to simmer over low heat for 15 minutes.
- Taste for seasoning.
Ladle into bowls, garnish with fresh chopped cucumber and serve.
Add a dollop of sour cream of yogurt.
Shortest cooking ever, huh? Enjoy!