animated_open24hours.gif (8532 bytes)


OF THE 1940'S & 50'S





Cold Cucumber Soup  Cucumbers.WMF (41936 bytes)


Hot or cold, I prefer cold, this wonderfully creamy and silky smooth soup is the perfect starter for your dinner.  You can substitute zucchini or yellow summer squash for the cucumbers.  Enjoy!

Your Host,  Brad

3 pounds medium cucumbers, peeled and chunked
2 quarts chicken broth
1 small yellow onion, peeled and quartered
1 large bunch fresh dill, stemmed
3 Tbl farina (Cream of Wheat)
2 Tbl white wine vinegar
1 cup sour cream
1/2 tsp salt
1/8 tsp white pepper

Cook cucumbers in chicken broth with onion, dill, farina, and vinegar in partially covered large heavy saucepan over moderate heat until cucumbers are mushy, about 30 minutes.

Cook 15 minutes, then puree in electric blender at high speed or in food processor equipped with metal chopping blade.  Strain puree through coarse sieve into large bowl.

Smooth in sour cream, tablespoon by tablespoon, then mix in salt and pepper.

Soup should be consistency of vichyssoise; if too thick, thin with a little additional chicken broth.

Cover and chill several hours or overnight.  Taste for salt and pepper and adjust as needed.

Ladle into bowls and garnish with cucumber slices and snipped dill.



Know someone who would appreciate this recipe?

Return to Recipe Index



Master Recipes

Reader's Recipes

Cooking Terms

Blue Plate Special

Cooking Trivia


Spice Archives

Fads of the '40s & '50's

Early Television

Famous People

Music You Remember

About Brad

Brad's Tips  

Brad's Thoughts

Culinary Links


Webrings Copyright 2000-2014
All Rights Reserved