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      RECIPE TITLE "Cold Cucumber Potage" Author: Heather

    yields5/6 people time40 min. difficultymoderate


    • 3 approx. 8-inch long cukes (1-1/2 lbs);
    • 1/2 cup minced shallots, scallions, and/or onions;
    • 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) breakfast cereal;
    • 1 cup sour cream;
    • 2 Tb minced dill, tarragon or parsely;


    1. Peel cukes, make and reserve about 20 thin slices and cut the balance in half-inch chunks.
    2. 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.
    3. Then puree in blender or food mill and thin out with more liquid if necessary; season w. salt & pepper.
    4. 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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