Dilled Cucumber Soup

Total Time: 30 mins Preparation Time: 25 mins Cook Time: 5 mins

Ingredients

• 2 large cucumbers
• 1 medium onion, chopped
• 1/4 cup butter or 1/4 cup margarine
• 1 1/2 cups chicken stock
• 1 tablespoon lemon juice
• 3/4 teaspoon dried dill weed or 1 tablespoon chopped fresh dill
• salt
• 1/2 pint sour cream (can use low or no-fat)

Recipe

• 1 peel cucumbers.
• 2 cut several thin slices and put in ice water.
• 3 save these slices for garnish.
• 4 chop remaining cucumbers.
• 5 sauté cucumbers and onion in butter over medium heat until wilted, but not browned.
• 6 pour into blender and pulse until finely chopped, almost liquid.
• 7 return to saucepan; add chicken stock, lemon juice, dill weed and salt.
• 8 simmer about 5 minutes to blend flavors.
• 9 remove from heat; cover and refrigerate for at least 6 hours.
• 10 just before serving, stir in sour cream.
• 11 if desired, add 1 to 2 drops of green food coloring.
• 12 garnish each serving with a cucumber slice and fresh dill weed.