RECIPE TITLE "Cold Cucumber
Potage" Author: Heather
- 3 approx.
8-inch long cukes (1-1/2 lbs);
- 1/2 cup minced shallots, scallions, and/or
- 3 Tb butter;
- 6 cups light chicken broth;
- 1-1/2 tsp wine vinegar;
- 3/4 tsp dried dill or tarragon;
- 4 Tb quick-cooking farina (cream of wheat)
- 1 cup sour cream;
- 2 Tb minced dill, tarragon or parsely;
- Peel cukes, make
and reserve about 20 thin slices and cut the balance in half-inch chunks.
- Cook onions in butter
until tender, not brown. Add cuke chunks, broth, vinegar and herbs, bring
to boil, then stir in farina. Simmer partially covered 20 -25 min.
- Then puree in blender
or food mill and thin out with more liquid if necessary; season w. salt
- Serve hot or cold
or room temp, by decorating bowls with reserved cuke slice, optional sour
cream and herbs; I always skip cream and use extra herbs and black pepper.
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