Established in 2006 as a Community of Reality

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Neno's Place Established in 2006 as a Community of Reality


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I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Cucumber-Dill Soup

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Cucumber-Dill Soup Empty Cucumber-Dill Soup

    Post by Lobo Tue Feb 07, 2017 1:19 am

    Cucumber-Dill Soup Img32l
    Cucumber-Dill Soup


    Prep Time: 30 minutes
    Cook Time: 0 minutes
    Servings: 6
    A chilled soup is a great beginning for a picnic. For foolproof transport, select a container with a tight-fitting lid that permits easy serving. Fill with the soup, cap tightly, place upright in an ice chest, and secure in place with bags of ice or cool packs. To serve, pour the soup into widemouthed glasses or cups so that guests can sip it.


    Ingredients:


    • 3 English (hothouse) cucumbers, peeled, halved lengthwise and seeded
    • 1 cup Greek-style or other thick, whole-milk plain yogurt
    • 1 Tbs. fresh lemon juice
    • 3 green onions, including tender green portions, chopped
    • 3 Tbs. chopped fresh dill
    • 1 garlic clove, chopped
    • 1 tsp. caraway seeds, crushed
    • 1 tsp. kosher salt
    • 1/4 tsp. freshly ground white pepper
    • 1 cup vegetable stock or reduced-sodium vegetable broth
    • 2 Tbs. fruity extra-virgin olive oil

    Directions:

    Coarsely chop 5 of the cucumber halves and transfer to a large bowl. Add the yogurt, lemon juice, green onions, dill, garlic, caraway seeds, salt and white pepper. Stir to combine, cover with plastic wrap, and let stand at room temperature for 1 hour to blend the flavors. Dice the remaining cucumber half and set aside until ready to serve.

    In a blender, puree the cucumber mixture until smooth. With the machine running, slowly add the stock and puree until it is fully incorporated, about 30 seconds. Transfer to a pitcher, cover with plastic wrap and refrigerate until chilled, about 2 hours. (The soup can be prepared up to 12 hours in advance and stored in an airtight container in the refrigerator. If it separates, simply stir it until emulsified.)

    Just before serving, stir in the diced cucumber and olive oil. Pour the soup into widemouthed glasses or cups and serve immediately. Serves 6.

    Adapted from Williams-Sonoma Entertaining with the Seasons (Free Press, 2010).
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