Cucumber Dill Soup

This is an elegant soup, good enough to serve for company. It’s a great way to use that bumper crop of cucumbers from the garden too!

Serves 2-4.

Ingredients:

• 1 Tbsp butter
• 1 Tbsp olive oil
• 1/4 large leek, finely chopped
• 1 lb Persian cucumbers, roughly chopped***
• 2 c filtered water
• 1 c heavy cream
• 2 Tbsp fresh dill, minced (or 2 tsp dry dill)
• 2 tsp coarse sea salt, or to taste

Directions:

1. In a large heavy pot on medium low, melt the butter and oil together.
2. Add leeks and saute 15 minutes, stirring constantly until caramelized.
3. Place leek mixture, cucumbers, and water in a blender and process until pureed.
4. Return to pot and add cream and dill. Bring to heat, but do not simmer. Add salt and serve hot.

Note: If using waxed cucumbers, peel them. If using standard garden cucumbers, remove the seeds.