Prep 25 mins
Cook 5 mins
A light summer soup--wonderful if you love cucumbers! Originally from a 1974 Junior League of El Paso cookbook. One of our favorites! It can easily be doubled or tripled and makes an elegant first course to any dinner. Prep time does not include chill time.
- 2 large cucumbers
- 1 medium onion, chopped
- 1⁄4 cup butter or 1⁄4 cup margarine
- 1 1⁄2 cups chicken stock
- 1 tablespoon lemon juice
- 3⁄4 teaspoon dried dill weed or 1 tablespoon chopped fresh dill
- 1⁄2 pint sour cream (can use low or no-fat)
- Peel cucumbers.
- Cut several thin slices and put in ice water.
- Save these slices for garnish.
- Chop remaining cucumbers.
- Sauté cucumbers and onion in butter over medium heat until wilted, but not browned.
- Pour into blender and pulse until finely chopped, almost liquid.
- Return to saucepan; add chicken stock, lemon juice, dill weed and salt.
- Simmer about 5 minutes to blend flavors.
- Remove from heat; cover and refrigerate for at least 6 hours.
- Just before serving, stir in sour cream.
- If desired, add 1 to 2 drops of green food coloring.
- Garnish each serving with a cucumber slice and fresh dill weed.