A nice refreshing chilled soup for summer!
I used to make this soup at a fine norther Italian restaurant several years ago. This soup is not simply a reduced cream or a creme fraiche. Potato is used to slightly thicken the soup. The potato seems to also bring out more of the cucumber flavor. Dill weed adds a very nice fresh garden herb flavor.
Chilled Cucumber Dill Soup Recipe:
Boil 1/2 of a peeled russet potato, till it becomes very soft.
Remove the sauce pot from the heat.
Drain the water off of the potato. (Leave the potato in the sauce pot.)
Mash the potato, till it becomes very smooth.
Add 1 1/2 cups of milk.
Add 1 1/2 cups of cream.
Add 1 tablespoon of finely minced onion.
Add sea salt and white pepper.
Place the sauce pot over medium heat.
Bring the soup base to a gentle boil, while whisking occasionally.
Reduce the temperature to low heat.
Simmer and reduce the the soup base, till it becomes a thin cream soup consistency.
Remove the pot from the heat.
Cool the soup base to room temperature, and stir the soup base occasionally as it cools.
Add 1 tablespoon of chopped fresh dill weed.
Peel and seed 1 medium size cucumber.
Finely chop the cucumber.
Add the finely chopped cucumber to the soup.
Stir the soup.
Chill the soup in a refrigerator, till it becomes slightly cooler than room temperature.
Ladle the soup into a shallow soup bowl.
Garnish with a dill sprig and a few thin slices of scallion.
The soup should be thin, but not as thin as uncooked cream. The cucumber and dill to be suspended in the cream soup. I have seen some terrible chilled cucumber dill soups that were served in restaurants and the chilled soup seemed to have no body at all. Just using cold milk and cream is not good enough for this soup.
If this soup is served at too cold of a temperature, the flavors will not be able to be tasted. This is a delicious elegant chilled soup! ... Shawna