Tuesday, July 13, 2010

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{bottom photo via elle decor}

Sometimes I feel like a DILL WEED....

Especially when I want to make a chilled cucumber soup with smoked salmon and dill recipe.

So wish this dill weed luck in helping to make our soup good:-)

Recipe found here.

Do you like the smell of dill? I do & I initially had a pre-package bunch of dill in my cart until I saw the above sitting right next to all of the veggies @ my local Sprouts and had to get that one as well because I thought it was just beautiful.

There is a reason I wanted to cook something a little different and it has to do with a wonderful daydream. Come back & I will share it with you later.

Have a fine Tuesday evening.

8 comments:

angela hardison said...

mmm i love the smell & taste of fresh dill. it looks beautiful - can't wait to see what you make with it.

Jeni @ peppertowne.com said...

The dill is gorgeous! I have to admit...I've always been a little afraid of chilled soup so I've never tried it.

Caroline @ The Feminist Housewife said...

Oh my does that look amazing! Please please share!

angela | the painted house said...

The suspense! :)

Laura said...

I love dill pickles.
Can't wait to hear....

wondrous oblivion said...

I tried this soup when I visited a resturant in a hotel in Heidelburg. It was a very hot day, and the resturant didn't have air conditioning. We ordered this soup for an appetizer and it was the best thing we had had all year! Through my broken german and his broken english I asked the waiter if he could give the recipe, and he did. (never hurts to ask!) Every summer my husband asks "when are you going to make cucumber soup." The best part is this recipe is so easy!

Chilled Cucumber Soup

2 large cucumbers peeled, seeded, and very thinly sliced
1 cup whipping cream (may do ¼ cup milk, ¾ cup cream)
1 can vegetable broth
Salt to taste, fleur de sel is great for this if you have it ½-1 tsp is plenty
Freshly ground white pepper, one or two turns of the mill is plenty
1 ½ tbsp. freshly chopped dill

Cook cucumbers, cream and broth over medium heat till cucumbers are tender. Cool. (If the cream has curdled a bit may want to separate solid cucumbers and place in a bowl and strain liquids through cheesecloth.) Blend smooth in blender. Then add dill and chill in refrigerator or freezer (don’t let freeze or texture will be ruined).

May garnish with half a cherry tomato, shelled of seeds and filled with Boursin cheese. May also add a cured smoked salmon piece sliced very thin and shaped into a rose-do not use a toothpick to fix. May place salmon rose into a large boiled pearl onion half.

Full House said...

Thank you Wonderous Oblivion for that recipe. I will most certainly try it and love that it look so simple.

Shannon and Carey said...

i love sprouts.
Shannon in Austin