Saturday, July 12, 2008

Chilled Cucumber Soup and Cheesy Sage Biscuits

We were visiting friends in Illinois and they took
us to a French restaurant that served a Chilled
Cucumber Soup. I fell in love with it and spent
lots of time (before I had the Internet) looking for
a recipe. I didn't have any success. One day, a
friend brought me this wonderful Herb Cookbook
called The Country Kitchen Herbs by Anne Chapman.
In this little cookbook was the recipe for the soup and
Cheesy Herbal biscuits.

I fix herbal butter that I mold into different designs. The
butter goes well with my Cheesy Sage Biscuits.
Lavender Lemonade is a big hit too!

4 cups peeled, chopped Cucumbers (I take out the seeds)
1 onion chopped
3 cup chicken stock (I use a chicken base - 8 T) if I don't have stock made)
3 cup sour cream or yogurt
salt and pepper
1 cup chopped dill
2 finely chopped scallions
A bouquet garnet of dill, lemon peel, thyme, parsley

Put half of the cucumber and onion in a saucepan
with the chicken stock, bouquet garni, salt and pepper.
Bring to a boil and simmer for 15 minutes. Remove the bouquet
garni and blend the soup in the food processor Put the soup in a
tureen and let it cool. Put the remainder of the cucumber and
sour cream or yogurt in a food processor and blend until smooth. Add to the
soup and stir in dill and scallions. Refrigerate until ready to serve.
Serves 6.

2 cups flour
1 T baking powder
1/2 t soda
2 T butter, cut into sticks
1/2 cup cheddar cheese, grated
2 T finely chopped fresh sage
1/4 t cayenne
3/4 cup milk
1/4 t salt

Sift flour, baking powder and soda into a large bowl. Put
butter and cheese into the flour and blend until it
resembles bread crumbs. Add the sage and cayenne.
Stir in some of the milk and mix, adding more as needed.
Knead dough lightly on a floured board and roll out to 1/4 inch
thickness. Cut into rounds and place on a baking sheet, separated
from each other. Bake in an oven preheated to 425 for 15 minutes
or until done.

1 comment:

Kay said...

your table looks that a gel candle? :)