Dilled Cucumber Soup

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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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