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Prep Time: 25 Minutes Cook Time: 5 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This recipe was given to me by my friend, Gaye, over 20 years ago. It's a refreshing chilled soup that is good as either an appetizer or a first course. Also good as a light dinner with a salad and some crusty bread and a glass of chilled white wine! Prep time does not include chilling time. Ingredients:
4 large cucumbers, peeled |
2 medium onions, chopped |
1/2 cup butter |
2 -3 drops green food coloring |
3 cups chicken stock or 3 cups broth |
2 tablespoons lemon juice |
1 teaspoon dried dill |
salt |
1 pint sour cream |
fresh dill or dried dill, to garnish |
Directions:
1. Cut several thin slices of cucumber for garnish; soak in ice water until needed. Chop remaining cucumber.
2. Sauté cucumber and onion in butter until wilted, but not browned.
3. Process sautéed vegetables with 2-3 drops of green food coloring in a blender or food processor until smooth; return to saucepan.
4. Add chicken stock, lemon juice,dill, and salt; simmer for 5 minutes.
5. Chill for at least 6 hours.
6. Just before serving, whisk in sour cream.
7. Garnish each serving with crisp cucumber slices and sprinkle with fresh or dries dill.
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