Dilled Cucumber Soup
Ready In: 30 mins
Serves: 4
Yields: 4 cups soup.
Ingredients
- 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
- salt
- 1⁄2 pint sour cream (can use low or no-fat)
Directions
- 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.
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