| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Cucumbers |
| 2 |
tb |
Butter |
| 1/3 |
c |
Onions or shallots; chopped |
| 5 |
c |
Chicken stock |
| 1 |
tb |
Wine vinegar |
| 1/2 |
c |
Dill; chopped |
| 1/4 |
c |
Quick-cooking farina |
|
|
Salt and pepper |
| 1 |
c |
Sour cream or creme fraiche |
INSTRUCTIONS
Peel and score cucumbers. Slice one-quarter of a cucumber into paper-thin
slices and set aside. Seed and roughly chop the remaining cucumbers.
Melt the butter and cook the onions or shallots until wilted, for 2 to 3
minutes; add the chopped cucumbers, broth, vinegar, and 1/3 cup of the
dill. Bring the broth to a boil, and whisk in the farina. Simmer uncovered
until the farina is very soft, about 20 minutes. Puree.
Before serving, reheat the broth, thinning, if necessary, with a bit more
broth or water, and correcting the seasonings. Whisk in one-half of the
sour cream or creme fraiche. Garnish with cucumber slices and the remianing
dill. Serve the remaining sour cream or creme fraiche on the side to add to
the soup, or add a spoonful with the garnish.
For a cold version, chill, and just before serving, whisk in chilled sour
cream or creme fraiche, garnishing as above.
Serves 4 to 6.
NOTE: "If you don't have farina, substitute 1/2 pound cubed or sliced
potato for the farina for a cucumber vichyssoise.
Add 1/2 cup chopped watercress, or substitute 1 cup watercress for the
dill."
Recipe by: The Victory Garden Cookbook - Marion Morash
Posted to MC-Recipe Digest by KSBAUM <KSBAUM@aol.com> on Mar 29, 1998
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