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

MAKE IT

Instrucciones En Español

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.