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Categories:
butter onion chicken broth potato cucumbers plain yogurt salt pepper dill cucumber dill edible flower
Viewed: 52 - Published at: 5 years agoIngredients
- 2 tablespoons reduced-fat butter or 2 tablespoons margarine
- 1 cup diced onion
- 3 1/2 cups chicken broth
- 1 cup diced peeled potato
- 4 cups diced cucumbers
- 1 cup plain yogurt
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 tablespoons snipped fresh dill
- Garnish
- cucumber, slices (optional)
- dill sprigs (optional)
- fresh edible flower (optional)
- toasted walnut pieces (optional)
Method
- In a saucepan, melt butter over medium-low heat.
- Add onion, cook 10 minutes.
- Add broth and potato; bring to a boil.
- Reduce heat to low, simmer, uncovered, 10 minutes.
- Add cucumbers, continue to simmer 10 minutes, until vegetables are very tender.
- Let soup cool slightly.
- Working in batches in blender, puree soup mixture until smooth.
- Transfer to 2 quart bowl.
- Whisk in yogurt, salt and pepper until well blended.
- Cover; refrigerate until well chilled.
- When ready to serve, stir in dill.
- Garnish if desired.
