Creamy Cold Cucumber Soup
A refreshing, chilled cucumber soup with lemon, dillweed and sour cream. Perfect for a luncheon.
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 sea salt
1 cup sour cream
1 tablespoon fresh dillweed
- In a large saucepan, sauté 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.