This soup is great for the early spring days, it is very different from the hearty soups we eat on cold winter days. Cucumber might be a surprising ingredient. Unlike zucchini, it maintains a little crunch after cooked. So I like to leave it sliced instead of blending all the ingredients togerther. While some might like summer soups cold, I like to eat this soup warm.
My mom used to make this soup when I was little, so this recipe is special to me!
It is very easy and fast to make. This recipe makes approximately 4 servings. It is easily multiplied.
1 cucumber, thinly sliced
1 tbsp butter
1 cup chicken broth
1/2 cup cream
2-3 tbsp fresh chopped dill or 1/2 tbsp dried dill
2-3 tbsp fresh parsley, chopped
salt and pepper to taste
On medium to high heat, stir the butter and the cucumber slices. The cucumber might release some water, so continue cooking until most of the water has evaporated. Add the broth, cream and herbs and bring to a boil. Serve warm.