Cucumber Shrimp Soup With Dill Cream - cooking recipe

Ingredients

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

Preparation

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.
Add the shrimp and saut for 2 minutes.
Stir in the cucumbers and saut for 1 minute.