| | Cucumber Buttermilk Soup
2 medium cucumbers (1 pound)
2 cups of buttermilk
one 13 3/4 ounce can of chicken broth
water
1 teaspoon of salt
a dash of pepper
1 tablespoon of lemon juice
2 tablespoons of chopped fresh chives
lemon slices
Cucumber slices for garnish, optional
Pare cucumbers; cut in half lengthwise. with teaspoon, scoopout and discard seeds. Shred cucumber on a coarse grater; or use food processor.
In a large bowl, combine cucumber, buttermilk, chicken broth plus water to make 2 cups, salt, pepper, lemon juice and chives; mix well.
Refrigerate mixture, covered until it is well chilled - several hours or overnight.
To serve: Stir very well just before serving. Garnish each serving with a lemon slice and if desired, a slice of cucumber. Makes 6 cups; 8 (3/4 cup) servings |
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