Ingredients:
5 c. water
2 c. vegetable or chicken stock
12 cucumbers, peeled and sliced
1 1/2 tblsp. chopped dill
2 tblsp. chopped sorrel
1/4 c. lemon zest, chopped
flesh of 1 lemon (no membrane)
juice of 1 lemon
Method:
Bring water and stock to a boil. Lower heat and add cucumbers, dill, sorrel, lemon zest, membrane, and pulp; simmer until tender. Puree. Add juice and season with salt and white pepper. Chill at least 2 hours.
Yield 12 cups
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