Chilled Cucumber Soup with Mint

It's that time of year again.  Cold soups are great when it's hot out.  One bit of advice: to keep your guests from thinking that you forgot to reheat the soup, make sure it is very cold.  Maybe 15 minutes before serving, put the soup and bowls in the freezer.  That way, it will be colder than just refrigerated when it is served.  Some chilled soups are served in a double-bowl, with the bottom one filled with ice.  Another neat way to serve them is in a wine or daquiri glass placed on a small plate.  I highly recommend garnishes, so they don't look like smoothies.

This recipe started as a half-batch of the Bible's, then I messed with it.

2 C chopped cucumber (about 1 large)
1/2 C chopped green onion
2 Tb butter
2 Tb flour
1 15-oz can chicken or vegetable broth (reduced-sodium or low-salt is ok)
1 Tb fresh mint, finely chopped
1/2 C half-and-half
salt to taste

1.  In a deep skillet, melt the butter over medium heat.  Add cucumbers and onions.  Cook until onions are tender, about 5 minutes.

2.  Sprinkle flour into pan.  Stir until pan juices have been absorbed by the flour.  It will look pasty.  Slowly add broth.  Bring to a boil and stir frequently until mixture thickens.  Add mint and stir into mixture.  Cover, reduce heat to simmer, and allow to cook for 10 minutes.

3.  Cool soup in refrigerator, about an hour.  Purée in blender until very smooth.  Pour through a mesh sieve to remove any larger pieces.  Stir in half-and-half.  Taste and add salt if necessary.  Remember, the taste of salt is dulled the colder a food is.  The soup shouldn't taste very salty, but it will bring out the flavor of the onions.

4.  Chill until ready to serve.  Add mint sprigs or cucumber slices to garnish.

Makes 4  12 oz appetizer servings

Difficulty rating  :)