October 07, 2018
Soups/Stews, Vegetables, Cucumber,
Onions, North American, Blender, Stove Top, Gluten-Free, No Eggs, Vegetarian, Make it from scratch, Herbs, All Occasions more
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"One day I was at our local consignment shop browsing the cookbook aisle (my favorite) when I got to talking with a woman who was as much of a cookbook addict as I am. We were having a conversation about recipes when she told me about a cucumber soup from the Victory Garden Cookbook that was one of her family's favorite soups. Well, you know I had to find it and make it and found that it is really Delicious. It is so easy to make (done in minutes) and is so very satisfying and perfect a weeknight meal."
Place a medium soup pot over medium heat. Melt butter and saute the onions or shallots until wilted for 2-3 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 soup with hand wand blender or counter blender (if using counter blender, be careful with the hot soup so it won't explode onto counter).
When ready to serve, whisk in about 1/4 - 1/2 cup sour cream or Creme Fraiche (I used Greek yogurt). In place of whisking the sour cream into soup, you may dollop the sour cream over soup, which is what I did.
For a nice effect, you may top with thinly sliced raw cucumbers plus a sprinkling of dill. It can be served cold, but I served it hot which I loved.
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