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Post by ellise on Jul 20, 2005 1:58:27 GMT 10
3 cucumbers 1 Tbsp butter 1 Tbsp chopped fresh dill or mint 1 leek-white part only, sliced, or 1/4 cup chopped onion 1 bay leaf 1 Tbsp all-purpose flour 2 cups fresh chicken stock or canned broth 1 tsp salt -- or to taste white pepper (optional) 1 cup half and half juice of 1/2 lemon 1 Tbsp honey (optional) Peel and slice two of the cucumbers. Peel, seed and grate the remaining cucumber. Heat the butter in a large, heavy saucepan. Add the sliced cucumbers and cook over low heat for a few minutes. Add the dill or mint, leek and bay leaf and cook over low heat until tender, about 20 minutes. Stir in the flour and cook for a few more minutes, stirring constantly. Add the stock and salt and simmer gently for 30 minutes. Remove the bay leaf and let the mixture cool slightly. Purée the mixture, half at a time, in a blender or food processor. Return to the pan and add the white pepper to taste. Add the half and half, lemon juice and honey; then taste and adjust the seasoning. Stir in the grated cucumber. Refrigerate until ready to serve. Serve in a chilled bowl. Per Serving (excluding unknown items): 154 Calories 10g Fat (56.9% calories from fat) 4g Protein 13g Carbohydrate 2g Dietary Fiber; 30mg Cholesterol 596mg Sodium. Exchanges: 0 Grain(Starch); 2 Vegetable; 0 Non-Fat Milk; 2 Fat.
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