Cream Of Cucumber Soup (Recipe)

Ingredients

4 large cucumbers (2 pounds)

3 tablespoons butter or margarine

1/2 cup finely chopped green onion

6 cups chicken broth (49 1/2-ounce can)

3/4 teaspoon dried dillweed

1/4 cup farina (cream of wheat)

3 to 4 teaspoons tarragon vinegar

1/4 teaspoon fresh ground pepper

1 cup light cream, half-and-half, dairy sour cream or creme fraiche

Sliced cucumbers, snipped fresh dill or parsley (optional)

Steps

1. Peel the cucumbers.  Slice the cucumbers in half lengthwise.  Using a spoon, scoop out and discard the seeds.  Slice the cucumber halves thinly; set aside.

2. In a Dutch oven, melt the butter or margarine.  Add the green onion and cook over low heat until the onion is tender but not brown.  Add the cucumbers; cook and stir for 1 to 2 minutes.  Add the chicken broth and dillweed; heat to boiling.  Stir in the farina.  Reduce heat and simmer the mixture, uncovered, for 20 to 25 minutes.

3. Puree the mixture, one-third at a time, in a blender container or food processor bowl.  Pour the pureed mixture into a bowl or covered container.  Stir the tarragon vinegar and pepper into the cucumber mixture.

4. Cover and refrigerate about 4 hours or until the mixture is cool.  Stir in the light cream, half-and-half, sour cream or creme fraiche.  Cover and fill for 2 more hours or overnight.  Serve the soup in chilled bowls or glass mugs.  If desired, garnish the servings with cucumber slices, snipped dill or parsley.

Tips:

You'll want to use fresh cucumbers in this recipe.  Fresh cucumbers are available year round.  When shopping for cucumbers, look for those that are firm, without shriveled or soft spots.  Smaller cucmbers of any type will be more tender.  Fresh cucumbers can be stored in the refrigerator up to 2 weeks.

For a soup that is lower in calories and salt, reduced-calorie sour cream and reduced-sodium chicken broth can be substituted in this recipe.

To make Creme Fraiche: In a small bowl, stir together 1/2 cup whipping cream (not ultapasteurized) and 1/2 cup dairy sour cream.  Cover with plastic wrap.  Let stand at room temperature for 2 to 5 hours or until the mixture is thickened.  When thickened, cover and chill in the refrigerator until serving time or up to 1 week.  Stir before serving.

Farina - also known as cream of wheat-is a mild-flavored wheat product.  It is commonly found in hot breakfast cereals.

From : America's Best-Loved Community Recipes