*  Exported from  MasterCook  Buster  *
 
                    Cold Cream Of Cucumber Soup (Italy)
 
 Recipe By     : Italy Today: Beautiful Cookbook*
 Serving Size  : 6    Preparation Time :
 Categories    : Soups                            Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      tablespoons   unsalted butter
    1      small         yellow onion -- sliced
    1 1/4  pounds        cucumbers -- peeled and sliced
    2      cups          light chicken stock -- plus additional
                         stock -- as needed
        1  pinches       salt
      1/4  cup           heavy or double cream
                         OR milk
                         handful of
           small         fresh mint leaves
 
 In a deep saucepan over medium heat, melt the butter. Add the onion and
 cook, stirring, until translucent, about 3 minutes. Add the cucumbers, mix
 well and pour in 2 cups ( 16 fl oz/480 ml) stock. Reduce the heat to low
 and cook, uncovered, until the cucumbers are tender, about 20 minutes.
 
 Remove from the heat and let cool slightly. Working in batches, puree the
 cucumber mixture in a blender, adding a little stock to thin, if necessary.
 Pour into a bowl, cover and refrigerate for at least 3 hours to chill
 thoroughly.
 
 Just before serving, add the salt and the cream or milk, mixing well. Ladle
 into chilled bowls, sprinkle with the mint and serve immediately.
 
 
 Notes: Crema Fredda Al Cetriolo. On hot summer days, this soup is
 wonderfully cooling. You can add I tablespoon plainyogurt to the top of
 each serving. Vegetable stock can be used in place of the chicken stock for
 a vegetarian first course; to prepare it, follow the directions included in
 the light chicken stock recipe.  *Recipe from ITALY TODAY THE BEAUTIFUL
 COOKBOOK by Lorenaz de'Medici Plotkin (CollinsPublishers 1997) ISBN:
 0-00-225053-5. >Book reviewed by http://www.lisaekus.com/spring97/
 
 kitpath@earthlink.net 8/28/98
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