Cucumber Dill Soup

Name: Cucumber Dill Soup
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 8 cups, 6-8 serving(s)
Ingredients: 4 large cucumbers, peeled; 2 medium onions, chopped; 1/2 cup butter; 2 -3 drops green food coloring; 3 cups chicken stock or 3 cups broth; 2 tablespoons lemon juice; 1 teaspoon dried dill; salt; 1 pint sour cream; fresh dill or dried dill, to garnish

Submitted by Leslie in Texas

"This recipe was given to me by my friend, Gaye, over 20 years ago. It's a refreshing chilled soup that is good as either an appetizer or a first course. Also good as a light dinner with a salad and some crusty bread and a glass of chilled white wine! Prep time does not include chilling time."

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Ready In:: 30mins
Ingredients:: 10
Yields:: 8 cups
Serves:: 6-8

ingredients

4 large cucumbers, peeled
2 medium onions, chopped
¹⁄₂ cup butter
2 -3 drops green food coloring
3 cups chicken stock or 3 cups broth
2 tablespoons lemon juice
1 teaspoon dried dill
salt
1 pint sour cream
fresh dill or dried dill, to garnish

directions

Cut several thin slices of cucumber for garnish; soak in ice water until needed. Chop remaining cucumber.
Sauté cucumber and onion in butter until wilted, but not browned.
Process sautéed vegetables with 2-3 drops of green food coloring in a blender or food processor until smooth; return to saucepan.
Add chicken stock, lemon juice,dill, and salt; simmer for 5 minutes.
Chill for at least 6 hours.
Just before serving, whisk in sour cream.
Garnish each serving with crisp cucumber slices and sprinkle with fresh or dries dill.