Friday, August 19, 2011

Cucumber Soup with Buttermilk Recipe

This is a great soup for use during those hot summer days. Serves 4 to 6.

2 medium cucumbers
2 cups buttermilk
2 cups chicken stock
1 t. salt
Pepper to taste
2 T. chopped chives
A little chopped dill (optional)

V.S.P. Peel the cucumbers and remove the seeds if they are woody. Shred the cucumbers in a food processor of with a grater. Mix the cucumbers with the buttermilk and chicken stock and add the salt, pepper and chives. Refrigerate the soup for several hours before serving. If you use homemade jellied chicken stock, the flavor and texture of this soup will be especially appealing. Sprinkle each serving with a little chopped dill.

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