Cold Cucumber Soup

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             FOOD FUNNY
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Thanks to Rosemary Zwick for this one:

A Minnesota woman is suing McDonald's for $100,000 for bad cream in her
coffee. The company says it was a mistake. It was too old to be served
as cream, but a few days short of being used as cheese on a Big Mac.

The hostess and her husband informed the guests and suggested it might
be best if everyone went to the hospital and had their stomachs pumped.
Returning home, the couple asked the maid where she had put the cat. "It
is still out on the road where you ran over it on the way to the store."

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             TODAY'S RECIPE
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Though this soup can also be served hot, I am particularly fond of the
cold version, especially on a hot summer evening. Whether you serve it
warm or chilled, you can substitute zucchini or yellow squash for the cucumber.

Cold Cucumber Soup

8 cups (2 L) chicken or vegetable stock
3 lbs (1.35 Kg) cucumbers, peeled and coarsely chopped
1 medium potato, peeled and coarsely chopped
1 small onion, chopped
1 large bunch fresh dill, chopped
1 cup (250 ml) sour cream
2 Tbs (30 ml) lemon juice or white wine vinegar
Salt and white pepper to taste
1 cucumber, peeled, seeded, and diced for garnish
Chopped fresh dill for garnish

Combine the stock, cucumbers, potato, onion, and dill in a pot. Bring to
a boil over high heat, reduce the heat and simmer covered until the
vegetables are very render, about 3o minutes. Puree in batches in an
electric blender or food processor. Strain through a fine sieve if
desired and refrigerate until chilled. Stir in the sour cream, lemon
juice, salt, and white pepper. Serve garnished with chopped cucumber and dill.
Serves 6 to 8.
Received on Mon Apr 21 21:29:59 2008