Serves: 5
Total Calories: 235
Peel cucumbers. Cut 18–24 slices paper-thin to serve later. Cut rest in 1/2-inch chunks; should have about 4 1/2 cups. Cook shallots, scallions, or onions in butter until tender but not brown. Add cucumbers, chicken broth, vinegar, and herbs. Bring to a boil, then stir in Cream of Wheat or farina. Simmer, partially covered, for 20–25 minutes. Purée and return the soup to pan. Thin with more liquid, if necessary; season. Bring to a simmer before serving; beat in 1/2 cup sour cream.
Ladle soup into bowls; place a dollop of sour cream in each bowl. Float cucumbers and sprinkle with herbs.
This Cucumber Soup recipe is from the Recipe Hall of Fame One Dish Wonders Cookbook. Download this Cookbook today.
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