Gut - Cucumber Dill Bisque With Hard Boiled Eggs
(Serves 2 for a meal or 4 as a side or starter)
4 eggs (hard-boiled)
2 small cucumbers
3 tablespoons olive oil
1 cup chicken broth (or vegetable broth)
1 tablespoon fresh dill or 2 teaspoons dried, chopped
1⁄2 cup coconut milk ( Use a canned coconut milk with no added gums)
Hard boil the eggs. Peel and set aside. Peel and roughly chop the cucumbers. Heat olive oil in a medium saucepan and let the cucumber cook for a few minutes until the pieces start to soften. Add the broth and let simmer for 12 minutes. Add dill and stir in the coconut milk. Let the coconut milk warm up and then add salt and pepper to taste.
Slice each hard boiled egg in half and put two halves each in the bottom of four bowls. Ladle the soup over each one and garnish with extra dill and fresh cracked pepper. You can also serve this chilled in warmer months.