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Categories:Viewed: 55 - Published at: 5 years ago
Ingredients
- 3 medium cucumbers
- 1/2 c. chopped onions
- 2 Tbsp. butter
- 1 Tbsp. flour
- 2 c. rich chicken broth
- 1 tsp. seasoned salt
- 1 1/2 c. dairy sour cream
- 3/4 Tbsp. lemon juice
- 1/8 tsp. dried dill
Method
- Pare and slice 2 cucumbers (about 3 cups).
- Cook with onions in butter until soft.
- Stir in flour; add broth slowly.
- Cover; simmer until cucumbers are tender, about 10 minutes.
- Cool slightly; add seasoned salt.
- Whirl smooth in blender or processor.
- Chill well. Pare remaining cucumber and scoop out seeds.
- Grate the cucumber medium coarse.
- Add to chilled soup base along with sour cream. Blend in lemon juice and dill.
