Ingredients Jump to Instructions ↓

  1. 2 tablespoons unsalted butter

  2. 1/2 cup chopped onions

  3. 1 tablespoon minced garlic

  4. 2 tablespoons chopped fresh dill

  5. 1 1/2 teaspoons salt

  6. 1 teaspoon white pepper

  7. 1 pound (about 2 cups) coarsely chopped peeled medium shrimp

  8. 3 cups peeled, seeded, and thinly sliced cucumbers (about 2 large)

  9. 4 cups Basic Chicken Stock

  10. 2 cups heavy cream

  11. 1/4 cup peeled, seeded, and chopped Italian plum tomatoes (1 or 2 tomatoes)

  12. 1/2 cup Dill Cream

  13. 16 sprigs fresh dill

Instructions Jump to Ingredients ↑

  1. Melt the butter in a large soup pot over high heat and then add the onions, garlic, dill, salt, and pepper and sautÈ, stirring, for about 2 minutes. Add the shrimp and sautÈ for 2 minutes. Stir in the cucumbers and sautÈ for 1 minute.

  2. Stir in the stock, cream, and tomatoes and bring to a boil. Reduce the heat and simmer for 25 minutes. Remove from the heat.

  3. While the soup is simmering, prepare the Dill Cream.

  4. PurÈe half the soup mixture in a food processor or blender and return it to the unprocessed half to give the soup a variety of textures. Reheat over low heat.

  5. To serve, allow about 1 cup of soup per portion. Add a dollop of the Dill Cream to each and garnish with 2 sprigs of dill.

  6. Yield : about 8 cups, 8 first-course servings


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