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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Swedish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Peel 2 cucumbers, slice, and saute gently in 2 tbsp butter with 1 sliced leek and 1 bay leaf for 20 minutes, or until tender but not browned. | 2. Stir in 1 tbsp flour. | 3. Add 3 cups chicken stock and 1 tsp salt and simmer for 30 minutes. Put the mixture throuth a blender half at a time and strain through a sieve. Chill. | 4. Add 1 cucumber, peeled, seeded, and grated, 1 cup cream, and the juice of 1/2 lemon. | 5. Stir in 1 tsp finely chopped fresh dill or mint. Add salt and pepper to taste. | 6. Chill in the refrigerator for at least another 30 minutes, so soup will be icy cold when served. | 7. Serve in chilled soup cups with a dab of sour cream on top of each serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cucumber	2		peeled sliced	31.2	7.5504	1.3519999999999999	0.2288
butter	2	tablespoons		171.0	7.857	5.343	14.4
leek	1		sliced	54.29	12.5935	1.335	0.267
bay leaf	1			-	-	-	-
flour	1	tablespoon		36.1425	7.9128	0.5876	0.1402
chicken stock	3	cups		259.2	25.416	18.144000000000002	8.64
salt	1	teaspoon		-	-	-	-
cucumber	1		peeled seeded grated	31.2	7.5504	1.3519999999999999	0.2288
cream	1	cup		792.0	15.96	8.712	83.23200000000001
lemon	1/2		juiced	0.5592	0.1754	0.0089	0.0061
dill	1	teaspoon	chopped	6.405	1.1586	0.3356	0.3053
salt				-	-	-	-
pepper				-	-	-	-
cream			sour	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.