Aunt Lynda's Refreshing Cold Cucumber Soup 🥒❄️

This chilled soup is a delightful way to beat the heat! It's light, creamy, and packed with fresh flavors, making it the perfect starter for summer gatherings or a light lunch. Garnish it with a sprinkle of herbs or a swirl of cream for a touch of elegance. Pair it with crusty bread or a fresh salad for a complete meal! 🥗🍞

Ingredients

Main Ingredients

3 tablespoons of butter or margarine
2 chopped onions
4 unpeeled cucumbers (peeling optional for texture)
Salt and ground black pepper to taste
1 ½ tablespoons of chopped parsley
2 teaspoons of dry mustard
2 cans of chicken broth
1 pint of half and half
2 diced potatoes

Instructions

In a large pot, melt the butter over medium heat and sauté the chopped onions until they are transparent and fragrant.

🧅 Cooking the onions until they are transparent helps to release their natural sweetness, which adds depth to the soup.

To the pot, add the chicken broth, diced potatoes, dry mustard, and season with salt and pepper. Cook until the potatoes are tender, about 15-20 minutes.
Allow the mixture to cool slightly. Then, transfer it in batches to a blender with the raw cucumbers and purée until smooth.

🍽️ For a velvety texture, blend until completely smooth. If you prefer some texture, pulse a few times to keep it chunky.

Chill the blended mixture in the refrigerator for at least 2 hours. Before serving, stir in the half and half for creaminess.
For an extra pop of flavor, consider stirring in some cooked, drained, and chilled frozen spinach before serving (this step is optional but highly recommended!).

🍃 Spinach adds color and nutrients, making the soup even more vibrant and delicious.

Variations

Dairy-Free: Substitute the half and half with coconut milk or a non-dairy cream alternative for a lighter version. This option will still keep the soup creamy and delicious! 🥥
Spicy Twist: Add a dash of hot sauce or a sprinkle of cayenne pepper to give the soup a bit of heat. This pairs wonderfully with the cool cucumbers! 🌶️
Herbaceous: Incorporate other fresh herbs such as dill or mint for a different flavor profile. Each herb brings a unique freshness to the soup.

This cold cucumber soup is refreshing, quick to prepare, and sure to impress your guests! Enjoy the vibrant flavors and cooling properties on a sunny day. 🌞🥒

All Revisions

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Here is the text from the image: **Aunt Lynda's Cold Cucumber Soup** Serves 8-10 **Ingredients:** - 3 tbsp butter or margarine - 2 chopped onions - 4 diced, un-peeled cucumbers (you can peel if preferred) - salt and ground black pepper to taste - 1 ½ tbsp chopped parsley - 2 tsp dry mustard - 2 cans chicken broth - 1 pint half and half - 2 diced potatoes **Instructions:** 1. Melt butter and cook onions until transparent. 2. Add broth, potatoes, mustard, salt and pepper and cook until the potatoes are tender. 3. Put mixture in blender with raw cucumbers, and purée. 4. Chill blended mixture well and bin cream before serving. 5. You can add some zing by stirring in frozen spinach which has been cooked, drained and chilled to the soup. (Optional) *This is over the top!*

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# Aunt Lynda's Refreshing Cold Cucumber Soup 🥒❄️ This chilled soup is a delightful way to beat the heat! It's light, creamy, and packed with fresh flavors, making it the perfect starter for summer gatherings or a light lunch. Garnish it with a sprinkle of herbs or a swirl of cream for a touch of elegance. Pair it with crusty bread or a fresh salad for a complete meal! 🥗🍞 ## Ingredients ### Main Ingredients - 3 tablespoons of butter or margarine - 2 chopped onions - 4 unpeeled cucumbers (peeling optional for texture) - Salt and ground black pepper to taste - 1 ½ tablespoons of chopped parsley - 2 teaspoons of dry mustard - 2 cans of chicken broth - 1 pint of half and half - 2 diced potatoes ## Instructions 1. In a large pot, melt the butter over medium heat and sauté the chopped onions until they are transparent and fragrant. > 🧅 Cooking the onions until they are transparent helps to release their natural sweetness, which adds depth to the soup. 2. To the pot, add the chicken broth, diced potatoes, dry mustard, and season with salt and pepper. Cook until the potatoes are tender, about 15-20 minutes. 3. Allow the mixture to cool slightly. Then, transfer it in batches to a blender with the raw cucumbers and purée until smooth. > 🍽️ For a velvety texture, blend until completely smooth. If you prefer some texture, pulse a few times to keep it chunky. 4. Chill the blended mixture in the refrigerator for at least 2 hours. Before serving, stir in the half and half for creaminess. 5. For an extra pop of flavor, consider stirring in some cooked, drained, and chilled frozen spinach before serving (this step is optional but highly recommended!). > 🍃 Spinach adds color and nutrients, making the soup even more vibrant and delicious. ## Variations - **Dairy-Free**: Substitute the half and half with coconut milk or a non-dairy cream alternative for a lighter version. This option will still keep the soup creamy and delicious! 🥥 - **Spicy Twist**: Add a dash of hot sauce or a sprinkle of cayenne pepper to give the soup a bit of heat. This pairs wonderfully with the cool cucumbers! 🌶️ - **Herbaceous**: Incorporate other fresh herbs such as dill or mint for a different flavor profile. Each herb brings a unique freshness to the soup. This cold cucumber soup is refreshing, quick to prepare, and sure to impress your guests! Enjoy the vibrant flavors and cooling properties on a sunny day. 🌞🥒

name

Lynda's Cold Cucumber Soup

Gallagher Kitchen