Cucumber Soup

1 medium potato, peeled and diced
1 medium onion, peeled and diced
2 garlic cloves
1/4 c. butter
1 fresh lemon
4 c. chicken bouillon
1 large cucumber, peeled and sliced
1 c. whipping cream
Chopped parsley and several cucumber slices for garnish

Sauté potato, onion and garlic cloves in butter for 5 minutes. Add the juice of the lemon and chicken bouillon. Cover and simmer for 20 minutes. Cool slightly. Puree the cooked vegetables in a blender with the cucumber. Return pureed vegetables to the broth and chill until slightly thickened. Whip in the whipping cream and chill until serving time. Garnish with chopped parsley and several cucumber slices. This soup can also be served hot with a spoonful of sour cream on top of each serving.

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