Dilled Cucumber Soup

1. 1

   Peel cucumbers.

2. 2

   Cut several thin slices and put in ice water.

3. 3

   Save these slices for garnish.

4. 4

   Chop remaining cucumbers.

5. 5

   Saute cucumbers and onion in butter over medium heat until wilted, but not browned.

6. 6

   Pour into blender and pulse until finely chopped, almost liquid.

7. 7

   Return to saucepan; add chicken stock, lemon juice, dill weed and salt.

8. 8

   Simmer about 5 minutes to blend flavors.

9. 9

   Remove from heat; cover and refrigerate for at least 6 hours.

10. 10

    Just before serving, stir in sour cream.

11. 11

    If desired, add 1 to 2 drops of green food coloring.

12. 12

    Garnish each serving with a cucumber slice and fresh dill weed.

* Per serving · 4 servings · Values may vary.

No additional tips available.