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Cucumber Soup, Dill I (D, TNT)
Source: Abby Mandel's Cuisinart Classroom
Serves: 8

3 large cucumbers (2 lbs. total) halved lengthwise, seeded, and cut into lengths to fit the feed tube
1 large leek (1/2 lb., including the green top, split, washed, drained and cut into lengths to fit the feed tube*
1 quart pareve chicken-flavored broth
1 small cucumber (3 oz, unpeeled, scored, and ends cut flat)
1 cup uncooked spinach leaves, 2 oz. washed and drained (I double this)
1 tsp. dried dill weed or 2 tsp. fresh
1 tsp. dried chervil
Salt and freshly ground pepper
1/2 cup plain yogurt, sour cream or creme fraiche

Slice cucumbers and leek, using medium pressure. Transfer to saucepan with the broth and simmer uncovered for 30 minutes.

Put small cucumber in feed tube vertically and slice it, using medium pressure. Reserve these slices.

Transfer cooked vegetables to work bowl with slotted spoon. Add 1/2 cup of the liquid and process until it is pureed. Add spinach to puree. Pulse a few times until spinach is chopped. Stir mixture into broth and add 1/2 the dill weed, chervil, salt and pepper. Ladle the soup into bowls and garnish with yogurt, sour cream or creme fraiche, reserved cucumber slices and sprinkling of dill weed. Delicious either hot, room temperature or chilled and great served in mugs with barbecued salmon.

*Easy way to clean leeks is to slice crosswise, place in a strainer which is placed in a large bowl of water and swish around. Change water and do it again and voila!

Poster's Notes:
In the summer I make this almost as often as I do chicken soup in the colder months!

Posted by Marilyn Jacobs

Nutritional Info Per Serving: N/A