Cold Cucumber Soup (Dan Gill)

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Ingredients

Cold Cucumber Soup (Dan Gill)

2 Tablespoons frying oil or shortening

1 each medium onion, fine dice or processed

10 each or about 1/3 gallon cucumbers, peeled and chopped

1/2 gallon stock (chicken, turkey or bullion-based)

1 cup potato flakes (optional)

2 cups hot water to dissolve potato

1/4 Cup parsley

2 Tablespoons sugar

1/2 teaspoon pepper (preferably white)

1 teaspoon dry mustard

2 teaspoons curry powder

2 tablespoons chives, freeze-dried

1 teaspoons hot sauce (optional)

2 teaspoons dill

1 Tablespoon salt (or TT – reduce if stock contains salt)

1 cup Sour cream

2 cups half and half

Directions

In stock pot, sauté onion in oil to transparent, add chopped cucumber, turkey stock potatoes and seasonings. Bring to boil and simmer until cucumbers are tender. Remove from heat and chill thoroughly.

Prior to serving or packing, blend in cream combination with a hand blender or pulse in food processor or blender maintaining some texture. Depending on taste and availability, you can use all half and half with some lemon juice, or a combination of cream, sour cream, yogurt, buttermilk, etc.