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Cucumber Soup Recipe | |
Soup | |
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Ingredients:
3 cups chicken broth, chilled and defatted2 medium potatoes, peeled and cut into 1/2-inch cubes 1 1/2 cups cucumbers, peeled, seeded and chunked 1 tsp. dried dillweed 2 Tbsp. parsley, chopped 1 small onion, chopped 1/2 cup plain yogurt 1/2 cup heavy cream Salt and pepper to taste Thin cucumber slices and chopped scallions, if desired
Directions:
In saucepot, add potatoes, cucumbers, dill, parsley and onion to broth. Bring to boil; reduce heat and simmer 15 minutes or until vegetables are just cooked. Let cool; puree in blender or processor until smooth. Fold in yogurt and cream. Add salt and white pepper to taste. Chill at least 4 hours; serve in chilled cups. Float cucumber slices on top; garnish with dill, scallions or both. Makes 4-6 servings each with 248 calories, 14 g fat and 44 mg cholesterol.
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