Chilled Cream of Cucumber Soup
Yield
4 servingsPrep
15 minCook
?Ready
15 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 |
cucumbers
|
*
|
|
| 1 | C. |
onions
chopped |
*
|
| 3 | C. |
chicken broth
|
*
|
| 1 | C. |
sour cream
|
*
|
| 4 | tablespoons |
parsley leaves
|
|
| 1 | teaspoon |
dill weed
|
|
| salt | and |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 |
cucumbers
|
*
|
|
| 1 | C. |
onions
chopped |
*
|
| 3 | C. |
chicken broth
|
*
|
| 1 | C. |
sour cream
|
*
|
| 6E+1 | ml |
parsley leaves
|
|
| 5 | ml |
dill weed
|
|
|
salt and black pepper
|
*
|
Directions
Peel cucumbers and remove seed.
Dice. Put in saucepan with chicken broth, onion and dill.
Cook. Simmer 20 minutes.
Purée in blender.
Stir in sour cream and parsley and chill overnight.
Serve in chilled soup bowls or bowls over ice.
