Ingredients
- 2 cucumbers
- 1 C. chopped onion
- 3 C. chicken broth
- 1 C. sour cream
- 4 Tbsp. parsley
- 1 Tsp. dill weed
- salt and pepper
Directions
Peel cucumbers and remove seed. Dice. Put in saucepan
with chicken broth, onion and dill. Cook. Simmer 20 minutes.
Puree in blender. Stir in sour cream and parsley and chill
overnight. Serve in chilled soup bowls or bowls over ice.
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Submitted 6/13/05.
Source: http://soar.Berkeley.EDU/recipes/
Submitted By: Teresa Johnson
techgoddess@worldnet.att.net
Chilled Cream of Cucumber Soup