Cold Cucumber Cream Soup

A cool and refreshing soup for a summer evening. Serve it as an appetizer to a great meal or by itself for lunch.

Step: 1

Heat oil in a heavy saucepan over medium heat. Add onion; cook and stir until soft, 8 to 10 minutes.

Step: 2

Stir cucumbers, chicken broth, dill weed, salt, and pepper into onions. Cover saucepan and simmer for 20 minutes.

Step: 3

Pour cucumber soup mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.

Step: 4

Pour pureed soup into a container, and whisk in heavy cream. Season with salt and ground black pepper to taste.

Step: 5

Refrigerate soup until completely chilled, at least 1 hour.

Per Serving: 171 calories; protein 2.3g; carbohydrates 8.4g; fat 15.1g; cholesterol 41.1mg; sodium 359.6mg.

The name of “stew” can process to both a dish and a make dishes method. Stewing makes slowly cooking chunks of meat, vegetables or beans in a tastefull liquid . It’s same as to braising, instead it does have a few notable differences. The meat is chopped into few of pieces but of being processing menu whole , and the liquid all of it covers the contents in a stew as compared to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking eating process that warms you up on a cold , winter day. It’s right that ; a bowl of old menu of beef stew can make warming featured food , but stew’s comfort factor more than a way beyond protecting you from the chill . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the ultimate comfort food, no matter the weather.