- 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.
04/08/2018
recipepes.com
Cold Cucumber Cream Soup, recipe
PT15M
PT1H
5
455 calories
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