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Serve this creamy Panamanian soup as a
refreshing first course all year long. It offers a nice change
from the usual gazpacho for a cold soup choice. A total of three
cucumbers will be needed; two will be sliced and one will be
chopped. To easily seed cucumbers, slice them in half lengthwise
after peeling and use the tip of a teaspoon to gently scrape
out the seeds.
& Leek Soup
- 1 tablespoon olive oil
2 cucumbers, peeled and sliced
1 cucumber, peeled, seeded and chopped (save this for later)
1 medium leek, washed, trimmed, halved and sliced (white part)
1 tablespoon chopped fresh dill
1 bay leaf
1 tablespoon all-purpose flour
2 1/2 cups water
2 1/2 teaspoons MAGGI Granulated Chicken Flavor Bouillon
1/2 teaspoon ground black pepper or white pepper
1 (12-ounce) can NESTLÉ® CARNATION® Evaporated
2 tablespoons lemon juice
Additional fresh dill (optional)
- Heat olive oil in large, heavy-duty saucepan.
Add sliced cucumbers; cook, over low heat, stirring occasionally,
for 3 to 4 minutes. Add leek, dill and bay leaf. Cook, stirring
occasionally, for 20 minutes or until cucumbers are tender.
- Stir in flour until absorbed. Add water,
bouillon and pepper; simmer gently, stirring occasionally, for
30 minutes. Remove from heat. Stir in evaporated milk. Let stand
for 30 minutes. Stir in lemon juice and remove bay leaf.
- Transfer half of soup into blender container;
cover. Hold down lid with folded towel. Blend until smooth. Pour
into large bowl. Repeat with remaining soup. Cover; refrigerate
for at least 1 hour. Stir in chopped cucumber. Season to taste
with salt and pepper. Garnish with additional fresh dill, if
Makes 6 (1 cup) servings.
Recipe and photograph are the property
of Nestlé® and Meals.com, used with permission.
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