CREAMY DILL CUCUMBER SOUP

CREAMY DILL CUCUMBER SOUP

Calling all cucumber lovers! This creamy cucumber soup combines cucumbers with onions, celery, carrots and

potatoes in a creamy chicken broth seasoned with cumin, coriander, turmeric and pepper. The taste of the

cucumber is very subtle and goes well with vegetables and spices.

• Preparation time: 15 minutes

• Cooking time: 25 minutes

• Total time: 40 minutes

• Yield: 4 servings

• Category: Soup

• Method: Stovetop

• Kitchen : Polish

INGREDIENTS

• 4 tablespoons butter

• 1 medium-sweet onion, chopped

• 3 stalks celery, chopped

• 3 carrots, peeled and thinly sliced ​​

• 3 garlic cloves, chopped

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• 1/2 teaspoon ground turmeric

• 1/4 teaspoon freshly ground black pepper

• 1/4 teaspoon dill

• 3 tablespoons all-purpose flour

• 6 cups chicken broth or low-sodium chicken broth

• 1 cup finely grated cucumbers

• 1 1/2 lbs. Yukon Gold potatoes, cut into small cubes

• 2 bay leaves

• 1/2 cup heavy cream (for whipping)

• Kosher salt and freshly ground black pepper

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INSTRUCTIONS

1.Melt butter in a saucepan or heavy saucepan over medium heat. Add the onion, celery and carrots and cook for

4-5 minutes, stirring several times. Add garlic, cumin, coriander, turmeric, pepper and dill. Cook for 1 minute,

stirring constantly. Reduce heat to medium-low and dust with flour, cook for 2 minutes; with constant stirring.2.

Add chicken broth, cucumbers, potatoes, and bay leaves and cook for about 15 to 20 minutes; until the potatoes

are soft. Add cream. Cook for another 2-3 minutes; until the soup is hot. Season with kosher salt and freshly

ground black pepper.Remove bay leaves. Serve immediately.

NOTES

• For best results, use Yukon Gold or Redskin, as these are waxier than their russet cousins ​​and will not break

down in the soup.

• This recipe calls for about three large cucumbers or about six small cucumbers. Personally, I like mini cucumbers

because they have fewer seeds.

• I grate the cucumbers with the small end of a kitchen grater, but you can also chop them very finely.

• If you’re watching your fat and calorie content, leave out the cream.The cucumber soup will still be delicious,

just not as white and a little less creamy.

• You can also replace sour cream with whipped cream, but temper it with a little hot soup so that it doesn’t

curdle and stir it in at the end.

• Don’t forget to fish out the bay leaves and throw them away. They have sharp edges and could cut your mouth

or pose a choking hazard.

• Store leftovers in an airtight container in the refrigerator for up to 3 days.Reheat in the microwave at reduced

power or on the stove at low heat.

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