Friday, June 24, 2016

Chilled Cucumber Dill Soup






     A Refreshing Chilled Soup For Summer!
     I used to make this soup at a Northern Italian restaurant several years ago.  This soup is not simply made by reducing cream and crème fraîche till it is thick enough to keep the cucumber in suspension.  Potato puree is used to give the soup some body.  Potato seems to also bring out more of the cucumber and dill weed flavor.

     Chilled Cucumber Dill Soup:
     This recipe yields about 3 1/2 cups.  (2 pportions)  
     Step 1:  Place 3 ounces of peeled russet potato in a sauce pot.
     Cover the potato with water.
     Boil over medium high heat till the potato is very soft.
     Step 2:  Remove the sauce pot from the heat.
     Drain the water off of the potato.  (Leave the potato in the sauce pot.)
     Mash the potato, till it is very smooth.
     Step 3:  Add 1 1/2 cups of milk.
     Add 1 1/2 cups of cream.
     Add 1 tablespoon of onion puree.
     Add sea salt and white pepper to taste.
     Step 4:  Place the sauce pot over medium heat.
     Bring the soup base to a gentle boil, while whisking occasionally.
     Step 5:  Reduce the temperature to low heat.
     Gently simmer and reduce till the soup is a thin cream consistency that can coat a spoon.  (The volume should be about 2 cups.)
     Step 6:  Remove the pot from the heat.
     Cool the soup to room temperature and stir occasionally as it cools.
     Step 7:  Add 1 tablespoon of chopped fresh dill weed.
     Add 1 1/2 cups of finely chopped cucumber.
     Stir the soup.
     Step 8:  Chill the soup in a refrigerator to 41ºF.
     Chill 1 or 2 soup bowls too.
     Step 9:  Stir the soup.
     Ladle the soup into a chilled shallow soup bowl.
     Garnish with a dill sprig and a few thin bias slices of scallion.

    Chilled Cucumber Dill Soup is perfect after a hot day in the sun! 
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