CHILLED CUCUMBER SOUP WITH DILL

Yield: 100 Portions

Ingredients Qty
Cucumber Fresh 15 lb
Olive Oil Virgin ½ qt
Potato Regular 5 lb
Leek Whites 1 lb
Onions Yellow ½ lb
Light Chicken Stock 14 Qt
Milk Homo Fresh 4 Qt
Salt and pepper to taste

Garnish
Dill Fresh 2 Bun
Cucumber Brunnoise

PROCEDURE
 Peel and thinly slice potatoes.
 Thinly slice onions and leeks.
 Peel and blend cucumber to a fine paste.
 Sweat potatoes, Leeks and Onions in olive oil. Sweat until cooked and raw flavor
of potatoes is not present.
 Add chicken stock and simmer for 20 mts. Add milk & simmer for another few
mts. Season.
 Remove from heat and bring down to room temperature. Blend to a fine puree
and strain. Chill.
 Add cucumber puree to the chilled potato soup and refrigerate.
 Garnish as illustrated with Cucumber Brunnoise and Copped Dill.