Cucumber Soup

Serves: 5
Total Calories: 235


1 1/2 pounds cucumbers
1/2 cup minced shallot (or combination of shallots, scallions, and/or onions)
3 tablespoons butter
6 cups chicken stock (or more)
1 1/2 teaspoons wine vinegar
3/4 teaspoon dill or tarragon
4 tablespoons cream of wheat or farina
salt and pepper to taste
1 cup sour cream, divided
fresh dill, tarragon, or parsley


Peel cucumbers. Cut 18–24 slices paper-thin to serve later. Cut rest in 1/2-inch chunks; should have about 4 1/2 cups. Cook shallots, scallions, or onions in butter until tender but not brown. Add cucumbers, chicken broth, vinegar, and herbs. Bring to a boil, then stir in Cream of Wheat or farina. Simmer, partially covered, for 20–25 minutes. Purée and return the soup to pan. Thin with more liquid, if necessary; season. Bring to a simmer before serving; beat in 1/2 cup sour cream.

Ladle soup into bowls; place a dollop of sour cream in each bowl. Float cucumbers and sprinkle with herbs.

Nutritional Facts:

Serves: 5
Total Calories: 235
Calories from Fat: 144

This Cucumber Soup recipe is from the Recipe Hall of Fame One Dish Wonders Cookbook. Download this Cookbook today.

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