Soups & Salads

Chilled Cucumber & Leek Soup

Name: Chilled Cucumber & Leek Soup
Prep time: 40 s
Cook time: 55 s
Total time: 155 s
Yield: 6
Ingredients: 1 tablespoon olive oil; 2 cucumberspeeled and sliced; 1 cucumberpeeledseeded and chopped (save this for later); 1 medium leekwashedtrimmedhalved and sliced (white part); 1 tablespoon chopped fresh dill; 1 bay leaf; 1 tablespoon all-purpose flour; 2 1/2 cups water; 2 1/2 teaspoons MAGGI Granulated Chicken Flavor Bouillon; 1/2 teaspoon ground black pepper or white pepper; 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk; 2 tablespoons lemon juice

CARNATION® MILKS

Level

Easy

Prep

40 min

Cook

55 min

Servings

6 servings, 1 cup each

Serve this creamy Panamanian soup as a refreshing first course all year long. It offers a nice change from the usual gazpacho for a cold soup choice. A total of three cucumbers will be needed; two will be sliced and one will be chopped. To easily seed cucumbers, slice them in half lengthwise after peeling and use the tip of a teaspoon to gently scrape out the seeds.

KEY INGREDIENTS

Evaporated Milk

NESTLÉ® CARNATION® Evaporated Milk

12 oz

INGREDIENTS

●
1 tablespoon olive oil
●
2 cucumbers, peeled and sliced
●
1 cucumber, peeled, seeded and chopped (save this for later)
●
1 medium leek, washed, trimmed, halved and sliced (white part)
●
1 tablespoon chopped fresh dill
●
1 bay leaf
●
1 tablespoon all-purpose flour
●
2 1/2 cups water
●
2 1/2 teaspoons MAGGI Granulated Chicken Flavor Bouillon
●
1/2 teaspoon ground black pepper or white pepper
●

1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk
●
2 tablespoons lemon juice

MAKE IT

Step 1

Heat olive oil in large, heavy-duty saucepan. Add sliced cucumbers; cook, over low heat, stirring occasionally, for 3 to 4 minutes. Add leek, dill and bay leaf. Cook, stirring occasionally, for 20 minutes or until cucumbers are tender.

Step 2

Stir in flour until absorbed. Add water, bouillon and pepper; simmer gently, stirring occasionally, for 30 minutes. Remove from heat. Stir in evaporated milk. Let stand for 30 minutes. Stir in lemon juice and remove bay leaf.

Step 3

Transfer half of soup into blender container; cover. Hold down lid with folded towel. Blend until smooth. Pour into large bowl. Repeat with remaining soup. Cover; refrigerate for at least 1 hour. Stir in chopped cucumber. Season to taste with salt and pepper. Garnish with additional fresh dill, if desired.