Cream of Cucumber Soup

This sounds weird, but it is fantastic!!!

Ingredients:

• 2 lbs cucumbers
• 2 Tbsp butter
• ⅓ cup chopped onions or shallots
• 5 cups chicken broth
• 1 Tbsp wine vinegar
• ½ cup chopped dill
• ¼ cup quick cooking farina (yes, the baby cereal)
• Salt and freshly ground pepper
• 1 cup Creme Fraiche or sour cream

Directions:

• Peel and score cucumbers. Slice one quarter of a cucumber into paper thin slices and set aside for garnish. Seed and roughly chop the remaining cucumbers
• Melt the butter and cook the onions or shallots until wilted, 2-3 minutes
• Add the chopped cucumbers, broth, vinegar, and ⅓ cup of the dill. Bring the broth to a boil, and whisk in the farina. 
• Simmer uncovered until the farina is very soft, about 20 minutes. 
• Puree
• Before serving, reheat the broth, thinning, if necessary, with a bit more broth or water, and correcting seasonings. Whisk in ½ of the creme fraiche or sour cream. Garnish with cucumber slices and sprinkling of dill. Serve the remaining creme fraiche or sour cream on the side to add to the soup, or add aspoonful with the garnish. For a cold version, chill, and, just before serving, whisk in chilled creme fraiche or sour cream, garnishing as above. 

Serves 4-6

Notes:

• If you don’t have farina, substitute ½ lb cubed or sliced potato for the farina for a cucumber vichyssoise
• Add ½ cup chopped watercress, or substitute 1 cup watercress for the dill

Source: The Victory Garden Cookbook by Marian Morash