Prep 30 mins
Cook 2 hrs
A great soup
- 2 cucumbers, peeled seeded and chopped
- 1⁄2 teaspoon salt
- 2 tablespoons minced green onions or 2 tablespoons chives
- 1 1⁄3 cups buttermilk
- 1 (10 ounce) can chicken broth
- 4 small fresh parsley sprigs
- place cucumber in a colander and sprinkle with salt. Let drain for 30 minutes.
- Combine onion, buttermilk and broth in large bowl. Add cucumber.
- Refridgerate for 2 to 8 hrs, taste and adjust seasoning if needed.
- Garnish with parsley and serve.