Danish-Style Cucumber Soup
A cool, creamy and refreshing cucumber soup with leeks, fresh lemon juice and dillweed.
2 cucumbers, peeled and thinly sliced
1 leek rib, cleaned and thinly sliced
2 bay leaves
2 tablespoons butter
1 tablespoon all-purpose flour
1 teaspoon salt
3 cups chicken broth
1 cucumber, peeled, seeded and grated
1 cup heavy cream
1 1/2 tablespoons lemon juice
1 teaspoon fresh dillweed
- Sauté thinly sliced cucumbers, thinly sliced leek rib, and bay leaves in butter until tender. Stir in flour and salt. Cook for 1 minute, or until bubbly, stirring constantly.
- Gradually stir in chicken broth then simmer for 20 minutes, stirring occasionally. Remove the bay leaf, then process in a blender until smooth. Chill.
- Just before serving, stir in grated cucumber, cream, lemon juice, and fresh dillweed.
Makes 6 servings.