| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | English | 6 | Servings | |
INGREDIENTS
| 1 | md | English cucumber; skinned and |
| 3 | Leeks; white and light green parts only | |
| 2 | Cloves garlic; finely chopped (up to 3) | |
| 4 | c | Veggie stock |
| 2 | ts | Fresh mint; finely chopped |
| 2 | ts | Fresh chives |
| Salt & pepper to taste | ||
| 3/4 | c | Buttermilk (or your favourite substitute) |
| Additional mint leaves and chives for garnish |
INSTRUCTIONS
In a large pot, brown garlic in a little stock. Clean and chop leeks into quarter slices and add to garlic, cooking with a little stock until soft. While softening, chop cucumber into rounds and add to leeks and garlic. Pour in stock and bring the mixture to a boil. Once boiling, turn down heat to med. to low, and simmer until the vegetables are soft (approx. 10 min.). When vegetables are soft, puree until smooth in a blender or food processor. Pour mixture into large bowl and allow to cool. Once cooled, add buttermilk and combine. Stir in mint and chives into soup. Refrigerate min. 2 hrs to overnight. When ready to serve, garnish with salad shrimp, fresh chives and a sprig of mint. Posted to Digest eat-lf.v097.n208 by Sandra Kidd <SKIDD@mccarthy.ca> on Aug 18, 1997
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