Chilled Cucumber and Dill Soup
- Active Time 15m
- Total Time 15m
- 3 cucumbers, peeled, seeded and chopped
- 1 onion, chopped
- 2 tablespoons chopped dill
- 3 cups chicken stock
- 1/2 cup heavy cream
Place cucumbers, onion, dill and chicken stock in a saucepan. Bring to a boil over moderate heat, turn down to a simmer and cook until soft. Allow to cool then puree in a food processor. Return to the saucepan, add cream and reheat slowly. Do not boil. Serve garnished with dill.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
106 calories; 8g total fat; 27mg cholesterol; 95mg sodium; 5g carbohydrates; 1g fiber; 4g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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