Creamy Warm Cucumber Soup

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Servs: 6

This is a wonderful way to enjoy cucumbers.

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  • add   3 - 8" long (approx.) cucumbers
  • add   1/2 Cup minced shallots
  • add   3 Tbs. butter
  • add   6 Cups chicken stock
  • add   1 1/2 tsp. wine vinegar
  • add   1 1/2 tsp dried dill weed or tarragon
  • add   4 Tbs. Cream of Wheat cereal
  • add   1 Cup sour cream
  • add   Salt and pepper to taste
  • add   Garnish: Sour cream, minced fresh dill or tarragon (Parsley is okay)


  1. Peel cucumbers and slice into chunks, saving a few thin slices for garnish.
  2. In soup pot, cook shallots in butter until tender, add the cucumber chunks, chicken stock, vinegar and herbs. Bring to a boil and stir in the Cream of Wheat. Lower to a simmer and cook partially covered for 25 minutes.
  3. Puree in food processor or blender and return to pot. Stir in 1/2 cup sour cream and season with salt and pepper.
  4. Ladle into bows or cups and add garnishes.
  5. Yum!

ChefsugNote From The Chef

AuntLinda 18:13, 25 Mar 2008

We prefer this warm, but it is also very good chilled.

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