Cucumber and Dill soup

[align=center]Cucumber and Dill Soup serve hot or cold, best served chilled[/align]

2 Cucumbers (peeled and seeds removed, then chopped roughly).
1 White onion OR the white part of two small leeks.
1 teaspoon lemon juice.
1 OR 2 tablespoons chopped fresh dill. (dont used dried!)
1/2 pint Vegetable stock
1/4 pint double cream (approx)

Place all of the ingredients into a saucepan except for the cream, save that for later. Gently heat through and cook until the onion or leek is soft. Allow to cool for ten mins or so, then liquidise. Finally add some cream to suit your taste and stir in.

Chill and serve in chilled bowls/glasses, decorate with a swirl of cream if desired and a sprig of dill. Can be heated to serve hot but do not boil once cream is in it. Soup should be thin and is incredibly refreshing on a hot summers day.

If you do not have any dill, you could use mint but you will need to significantly reduce the ammount of this herb or else it willl overpower the cucumber.

Steve...

 

Sounds delicious, Steve, and I shall definitely try it out.