| 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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