Posted 8/12/2011 2:00:45 PM
I made this soup and it lasted for one meal. My gr.daughter, age 11, age 2 big bowls.
I did modify just a bit. Having frozen residual juices from a ham I had baked, I used it along with the chicken broth. I also added 2 fresh cloves of garlic and used about 2 more 4" cucumbers and a very large onion.
With an abundance of cucumbers, I'm going to triple this recipe and freeze without the sour cream, and add the sour cream upon thawing, heating and serving.
This soup is equally good hot or cold. As a garnish, I added a few croutons and a sprinkle of dill weed on the hot soup.
This was my first experience with cucumber soup.