Cucumber Shrimp Soup With Dill Cream

• 2 Tbsp. unsalted butter
• 1/2 c. chopped onions
• 1 Tbsp. minced garlic
• 2 Tbsp. chopped fresh dill
• 1 1/2 tsp. salt
• 1 tsp. white pepper
• 1 lb. (about 2 c.) coarsely chopped, peeled medium shrimp
• 3 c. peeled, seeded and thinly sliced cucumbers (about 2 large)
• 4 c. chicken stock
• 2 c. heavy cream
• 1/4 c. peeled, seeded and chopped Italian plum tomatoes (1 or 2 tomatoes)
• 1/2 c. dill cream
• 16 sprigs fresh dill

1. Melt the butter in a large soup pot over high heat and then add the onions, garlic, dill, salt and pepper and saut, stirring, for about 2 minutes.
2. Add the shrimp and saut for 2 minutes.
3. Stir in the cucumbers and saut for 1 minute.

unsalted butter, onions, garlic, dill, salt, white pepper, shrimp, cucumbers, chicken stock, heavy cream, italian plum tomatoes, dill cream, dill

Taken from www.cookbooks.com/Recipe-Details.aspx?id=126599 (may not work)