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Cold Cream of Cucumber Dill Soup

Cold Cream of Cucumber Dill Soup Serves: 3½ gallons or 56- 8 oz. portions

Ingredients

  • 10 lbs. cucumbers, peeled and seeded
  • 2 gal. RC Cream of Potato Leek Soup Mix, prepared
  • 8 oz. RC Dill Sauce Mix, prepared
  • 1 gal. whole milk
  • 1 Tbsp. dried dill
  • salt and ground white pepper to taste
  • 2 qts. Cream Fraîche

Instructions

  1. 1 Peel, seed and puree the cucumbers, cover tightly and refrigerate.
  2. 2 Prepare RC Cream of Potato Leek Soup Mix to label instructions and puree.
  3. 3 Refrigerate or chill the prepared RC Cream of Potato Leek Soup Mix to 41° F or colder.
  4. 4 After the soup has come down to temperature, stir in the remaining ingredients including the pureed cucumber.
  5. 5 Serve topped with creme fraîche and fresh dill.
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