Cucumber Soup

Ingredients

• 3 cups chicken broth, chilled and defatted
• 2 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.

Submitted 6/13/05.
Source: Best Recipes:Aug.1995
Submitted By: Linda Wilson
lwilson@mail.heritage.com
Cucumber Soup