Ingredients:
- 3 c. chicken broth
- 1 med. onion sliced
- 1 tbsp. corn oil
- 3 med. peeled and diced cucumbers
- 1 tsp. corn starch
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/2 tsp. sweet basil
- 1/2 tsp. beaumonde
- 1 tsp. lemon juice
- 1/4 c. dry vermouth
- 1 tbsp. sour cream
- chives to garnish
Instructions:
Saute onions in oil, 5 minutes, add the diced cucumbers. Blend corn starch with some cold chicken broth, add to
cucumbers and add rest of broth. Add salt, pepper, basil and beaumonde. Bring to boil, simmer for 25 minutes. Put
in blender, blend and add lemon juice, sour cream. When blended add vermouth. Chill. Can be made several days
ahead. When serving, garnish with chives. CEE AAC Phoenix Country Club
