Hit And Run Results In Cucumber Soup

Allow me to explain.

On the day Susan and I were scheduled to drive to West Hartford to have lunch with my brother, Dennis, and his wife, Debbie, at their new condo, the phone rang very early that morning, probably around 7:00 and I answered it.

“Bruce. Dennis was hit by car this morning when he was jogging. I am on my way to emergency room. So sorry we can’t have lunch together today. I’ll call you again later. Bye.”

A day or two after his operation on the right elbow (A metal plate and three screws installed.), he called and said”

“Hi, I’m home. Feeling OK by my elbow hurts. Sorry about not getting together on Thursday. Instead I got together with a truck.”

We all agreed. Debbie, Dennis, Susan and I. Susan and I would make lunch and bring it to them.

We made Cucumber Soup, Curry Chicken Salad (I plan to post that recipe. So delicious! Stay tuned.) and Chocolate and Tahini Cake.

I followed a recipe from the Country Innkeepers Cookbook and The Complete Kitchen Garden. Both outstanding cookbooks you might want to consider buying and consulting; you will be very pleased you did.

Ingredients

2-3 mediums cucumbers
1 fennel bulb, trimmed, fronds removed, and chopped
4 cups chicken broth, boiling (I used my own broth.)
1 cup sour cream
1 teaspoon grated lemon rind
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh mint
A few dill fronds

Directions

Peel the cucumbers and remove the seeds. Dice. Add the cucumbers and the chopped fennel to boiling chicken broth. Simmer for 10 minutes, then cool. Puree the cucumber-fennel broth mixture in a blender or use an immersion blender. Add sour cream and blend well. Stir in the lemon rind, parsley and mint. Chill the soup. Serve in chilled bowls. Sprinkle with a bit of dill and mint, if you like.

YUM!