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Add a photoServings: 1
Ingredients
- 3 med Cucumbers
- 2 Tbsp. Butter
- 1 x Leek, minced
- 2 x Bay leaves
- 1 Tbsp. Flour
- 2/3 lt Chicken broth, (I suppose you can use a non
- 1 tsp Salt
- 1 c. Half-and-half Juice of 1/2 lemon Minced dill Lowfat sour cream
Directions
- 1. Peel and thinly slice 2 (only two) cucumbers.
- 2. Heat butter. Add in sliced cucumbers, leek and bay leaves, and cook slowly till tender but not brown. Throw away bay leaves.
- 3. Add in flour and mix well.
- 4. Add in chicken broth and salt and bring to boil, then reduce heat and simmer for 20-30 min, stirring occasionally.
- 5. Puree through a sieve or possibly in blender container and refrigeratesoup in refrigerator several hrs.
- 6. Peel, halve and remove seeds from the third cucumber, then grate. Add in to soup with Half-and-half, lemon juice and minced dill to taste.
- 7. Serve in cool soup c. and top each serving with a dollop of lowfat sour cream.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1188g | |
| Calories 355 | |
| Calories from Fat 216 | 61% |
| Total Fat 24.6g | 31% |
| Saturated Fat 14.86g | 59% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 3559mg | 148% |
| Potassium 1218mg | 35% |
| Total Carbs 23.69g | 6% |
| Dietary Fiber 6.7g | 22% |
| Sugars 7.64g | 5% |
| Protein 10.9g | 17% |
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