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Cold Cucumber Cream Soup
2 tablespoons vegetable oil
1 large sweet onion, peeled and chopped
6 large cucumbers - peeled, seeded, and cut into pieces
4 cups chicken stock
2 tablespoons dill weed
salt and ground black pepper to taste
1 cup heavy whipping cream
Heat oil in a heavy saucepan over medium heat. Add onion; cook and stir until soft, 8 to 10 minutes.
Stir cucumbers, chicken broth, dill weed, salt, and pepper into onions. Cover saucepan and simmer for 20 minutes.
Pour cucumber soup mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
Pour pureed soup into a container, and whisk in heavy cream. Season with salt and ground black pepper to taste.
Refrigerate soup until completely chilled, at least 1 hour.
Cold Cucumber Cream Soup, recipe
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