2 1/4 Ibs. cucumbers
1 tsp. fresh, or 1/2 tsp. dried,
rosemary
2 cups vegetable stock
1 to 2 tsp. lemon juice
1 tsp. maple syrup
1/8 tsp. salt
1/8 tsp. white pepper
2/3 cup sour cream
6 tbs. finely chopped fresh dill
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Cut an 8-inch long piece from one cucumber and set aside.
• Thinly peel remaining cucumbers. Cut in half lengthwise,
scrape out seeds with a teaspoon and cut pulp into 1-inch cubes.
•Place cucumber cubes, rosemary and vegetable stock in a
large saucepan and bring to a boil.
Cover and simmer for 20 minutes.
•Wash, dry and cube reserved unpeeled piece of cucumber.
• To serve, stir cubed cucumber, lemon juice, maple syrup, salt,
pepper and sour cream into soup.
Sprinkle with dill.
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