Is it hot enough for you? Well, when it get's too hot, get out of the kitchen quicker with this easy to make COLD soup. It'll hit the spot on these sultry summer nights!
2 T BUTTER
1/4 c ONION
2 c CUCUMBER
1 c WATERCRESS
1/2 c POTATO
2 c CHICKEN BROTH
2 PARSLEY SPRIGS
1/2 t SALT
1/4 t PEPPER
1/4 t DRY MUSTARD
1 c HEAVY CREAM
Chop onion, dice unpeeled cucumber, finely dice raw potato (about 1 large potato), chop parsley.
In heavy saucepan, over medium heat, melt butter and cook onion until it is transparent. Add remaining ingredients, except for the cream and vegetables and sour cream for garnish; bring to a boil, reduce heat and simmer for 15 minutes or until potatoes are tender. Remove from heat, cool for about 15 minutes.
Pour soup into a blender or food processor and puree until a creamy texture; chill (if serving cold). Stir in cream just before serving and garnish with sliced vegetables and sour cream.
If serving hot: add cream after soup simmers and potatoes are tender (do not let boil after cream has been added.)
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