Since we had another 70 degree day today, I have not given up on warm fall recipes!
Like cucumbers? Enjoy them with cream and dill. Once you try this, you’ll understand why cold soups are a phenomenon in Europe and why your’s truly is in love with them. They can bring the perfect end to a warm fall day.
Ingredients:
Package of small 5-6 seedless cucumbers, cleaned, gently peeled, and diced
2 Tbsp red onion
1/3 Cup whipping cream
1 Cup chicken broth
2 Tbsp fresh dill for garnish at the end
2 Tbsp butter
1/2 Tbsp dollop of sour cream for each bowl you’re serving.
A few cucumber slices for garnish
Salt and pepper
1. Melt your butter, throw in your onions and sauté.
2. Add your cucumbers, sauté for a few minutes, then add your chicken broth/bouillon. Cook for 5 minutes. Add your whipping cream, salt and pepper.
3. Cook for a few more minutes.
4. Pull out your emulsifier and blend away! Once blended, don’t forget to taste! Add salt and pepper as needed.
5. Remove from heat and let come to room temperature. Place in a glass bowl and put it in your fridge. You want it to chill for at least 1 hour before serving.
6. Serve with a dollop of sour cream, slice of cucumber, and a sprinkle or sprig of fresh dill!
enumnums 
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