Directions:
- Place the cucumber, scallions and butter in a saucepan.
- Cover with a circle of wax paper cut to fit the inside of the pan exactly. Simmer over low heat for 10 minutes.
- Discard the paper and add the flour.
- Stir in the chicken broth and lemon juice. Simmer for 10 minutes.
- Add salt if necessary.
- Puree the soup and chill in the refrigerator for four hours or overnight.
- Garnish with sour cream and dill weed.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 97.89 Kcal (410 kJ) | ||
| Calories from fat | 59.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.59g | 10% | |
|---|---|---|---|
| Cholesterol | 16.89mg | 6% | |
| Sodium | 659.2mg | 27% | |
| Potassium | 278.81mg | 6% | |
| Total Carbs | 6.26g | 2% | |
| Sugars | 0.82g | 3% | |
| Dietary Fiber | 1.14g | 5% | |
| Protein | 1.96g | 4% | |
| Vitamin C | 15.1mg | 25% | |
| Iron | 0.2mg | 1% | |
| Calcium | 59.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 37.82 Kcal (158 kJ) | ||
| Calories from fat | 22.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.54g | 10% | |
|---|---|---|---|
| Cholesterol | 6.52mg | 6% | |
| Sodium | 254.67mg | 27% | |
| Potassium | 107.71mg | 6% | |
| Total Carbs | 2.42g | 2% | |
| Sugars | 0.32g | 3% | |
| Dietary Fiber | 0.44g | 5% | |
| Protein | 0.76g | 4% | |
| Vitamin C | 5.8mg | 25% | |
| Iron | 0.1mg | 1% | |
| Calcium | 23mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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