Cold Cucumber Soup

⏱ 135 mins 🍽 6 serving(s) 🏷 Vegetable

This refreshing chilled soup is a traditional Scandinavian appetiser, ideal for hot weather. The base is made by gently cooking cucumbers and leek, then blending with chicken stock. It is finished with cream, lemon juice, and fresh herbs before being served ice cold in pre-chilled cups with a garnish of sour cream. The recipe yields six starter-sized portions.

Cold Cucumber Soup

Ingredients

  • 2 cucumbers, peeled and sliced
  • 2 tablespoons butter
  • 1 leek, sliced, white part only
  • 1 bay leaf
  • 1 tablespoon flour
  • 3 cups chicken stock
  • 1 teaspoon salt
  • 1 cucumber, peeled, seeded, and grated
  • 1 cup cream
  • 1/2 lemon, juiced
  • 1 teaspoon dill or 1 teaspoon mint, finely chopped
  • salt, to taste
  • pepper, to taste
  • sour cream, as a garnish

Method

  1. Peel and slice two cucumbers, then gently cook them in 2 tbsp butter with one sliced leek and a bay leaf for 20 minutes until tender without browning.
  2. Mix in 1 tbsp of flour.
  3. Pour in 3 cups of chicken stock and 1 tsp salt, then simmer the mixture for 30 minutes. Blend the soup in batches and pass it through a sieve before chilling.
  4. Incorporate one peeled, seeded, and grated cucumber along with 1 cup of cream and the juice from half a lemon.
  5. Add 1 tsp of finely chopped fresh dill or mint. Season with salt and pepper according to your preference.
  6. Place the soup in the refrigerator to chill for a minimum of 30 minutes more, ensuring it is very cold for serving.
  7. Ladle the soup into pre-chilled cups, topping each serving with a small spoonful of sour cream.

Nutrition (per serving)

Sodium606300 mg

Recipe details

CategoryVegetable
Authorbreezermom