A refreshingly chilled
cucumber soup with lemon, dillweed and sour cream.
Creamy
Cold Cucumber Soup
2 cucumbers, peeled, seeded
and diced
1 onion, chopped
1/4 cup butter
1 1/2 cups chicken broth
1 tablespoon lemon juice
3/4 teaspoon dillweed
1/8 teaspoon salt
1 cup sour cream
1 tablespoon fresh dillweed
- In a large saucepan, saute diced cucumbers
and chopped onion in butter until tender.
- Blend in a food processor until smooth
then return to the saucepan.
- Stir in chicken broth, lemon juice, dillweed,
and salt. Mix well then return to the saucepan to the stove and
simmer for 5 minutes.
- Stir in sour cream then chill. Sprinkle
with fresh dillweed just before serving.
Makes 4 servings.
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