Yield: 8 servings
Measure | Ingredient |
---|---|
6 cups | Chicken stock |
5 \N | Cucumbers, peeled & diced |
1 medium | Onion, or use shallots |
\N \N | Salt & pepper to taste |
1 cup | Sour cream |
2 tablespoons | Wine vinegar |
\N \N | Dill weed as a garnish |
Bring the chicken stock, diced cucumbers & wine vinegar to a boil, then simmer for 25-30 minutes or til the cukes are clear. Pour into a blender and puree til smooth.
Chill til very cold.
Just prior to serving, whisk 1 cup sour cream into soup.
Garnish with fresh dill.