Cucumber Soup with Leeks and Celery |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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Ingredients:
2 teaspoons margarine |
2 cups cubed peeled cucumber |
3/4 cup thinly sliced leek |
1/2 cup diced celery |
2 cups low-salt chicken broth |
1 1/2 cups diced peeled baking potato |
1 cup water |
1/2 teaspoon salt |
1/8 teaspoon pepper |
1/3 cup diced cucumber |
1/3 cup plain low-fat yogurt |
Directions:
1. Melt margarine in a large nonstick skillet over medium heat. Add cucumber, leek, and celery; cover, reduce heat to low, and cook 10 minutes or until vegetables are tender, stirring occasionally. Add broth, potato, water, salt, and pepper; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until potato is tender.
2. Place cucumber mixture in a blender or food processor, and process until vegetables are finely chopped. Ladle soup into bowls, and top each serving with 1 tablespoon diced cucumber and 1 tablespoon yogurt.
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