- 2 large cucumbers, peeled & seeded
- 1-1/4 Cups sour cream
- 1 Cup chicken broth
- 1 Small onion, cut into small wedges
- 4 Sprigs fresh parsley, stems removed
- 2 Sprigs fresh dill, stems removed, or 1 teaspoon dill weed
- 1 Tablespoon lemon juice
- 3/4 Teaspoon salt, optional
- 1/4 Teaspoon white pepper
- Cut cucumbers into large chunks; place in a blender with remaining ingredients.
- Puree; pour into a bowl.
- Cover and refrigerate for at least 8 hours.
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