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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I love trying to duplicate restaurant dishes at home. Friends and family tell me they like the results! Ingredients:
2 large cucumbers, peeled and seeded |
1-1/4 cups sour cream |
1 cup chicken broth |
1 small onion, cut into 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 |
Directions:
1. 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. Yield: 4 servings.
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