Cold Cucumber Soup

Serves: 6
Total Calories: 458


1/4 cup green onion sliced, including some green
1 tablespoon butter or margarine
1 quart chicken broth or bouillon
3 cups cucumbers peeled, seeded and cubed
3 tablespoons farina
1 1/2 teaspoons dill weed chopped
1 teaspoon white wine vinegar
1/2 cup sour cream
dill weed Minced


In a 3-quart saucepan over medium heat, saute green onions in butter for 1 minute. Add broth, cucumber, farina, 1 teaspoon dill weed and vinegar. Bring to a boil reduce heat to low and simmer for 20 minutes. Place half at a time in a blender container. Cover and puree. Pour into a large bowl.

Stir in sour cream. Cover and chill for several hours.

Garnish each serving with dill weed.

Note: If using dried dill weed, use only 1/2 teaspoon or to taste.

Nutritional Facts:

Serves: 6
Total Calories: 458
Calories from Fat: 73

This Cold Cucumber Soup recipe is from the The Soup Collection Cookbook. Download this Cookbook today.

More Recipes from the The Soup Collection Cookbook:
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Avocado Soup
Black Beans and Rice Soup
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Cold Cucumber Soup
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Creamy Broccoli Soup
Creamy Oyster or Clam Stew
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French Onion Soup
Fresh Mushroom Soup
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Ham and Cabbage Soup
Ham and Corn Chowder
Ham and Vegetable Soup
Hearty Beef Barley Soup
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