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Cucumber Soup

Ingredients

  • 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
  1. Cut cucumbers into large chunks; place in a blender with remaining ingredients.
  2. Puree; pour into a bowl.
  3. Cover and refrigerate for at least 8 hours.

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