Total Calories: 458
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.
This Cold Cucumber Soup recipe is from the The Soup Collection Cookbook. Download this Cookbook today.
"I must say this is the best recipe software I have ever owned."
"Your DVO cookbook software saves me time and money!"
"Call it nutrition software, meal planning software, cooking software, recipe manager, or whatever you want. It is the software I use to stay healthy!"
"Your software is the best recipe organizer and menu planner out there!"
"Thank you so very much for creating such a wonderful cooking recipe program. I think this is the best recipe program there is!"
"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!
My favorite is the Cook'n Recipe App.