Frosty Cucumber Soup
Created by dienia b on January 7, 2024
- Servings: 8
- Prep Time: 1d
- Cook Time: 30m
- Recipe #42107
Ingredients
- 4 cups cucumbers, seeds removed, peeled, sliced (about 3 medium)
- 3 green onions with tops, sliced
- 1 clove garlic, chopped
- 1/2 teaspoon salt
- 1/8 teaspoon white pepper
- 1 cup water
- 1/4 cup flour
- 14 ounces chicken broth, divided (1 can)
- 1 teaspoon dry dill weed
- 1 tablespoon fresh parsley, minced
- 4 ounces sour cream (1/2 cup)
- Garnish
- 1 cup cucumber, slices
How to Make
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Step 1: In medium saucepan, place cucumbers, green onions, garlic, salt, pepper and water.
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Step 2: Cover and cook until cucumbers are very soft, about 20 minutes.
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Step 3: Cool slightly, then transfer to a blender and mix until smooth.
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Step 4: Make a paste by mixing flour with 1/4 cup chicken broth.
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Step 5: Then stir in remaining broth.
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Step 6: Mix with puréed cucumber and return to saucepan.
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Step 7: Stir and simmer over low heat 5 minutes.
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Step 8: Strain.
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Step 9: Add dill and parsley and taste for seasonings.
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Step 10: Chill thoroughly.
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Step 11: When ready to serve, stir in sour cream.
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Step 12: Garnish with cucumber slices.
Nutritional Facts
- Serving Size: 1 (159.3 g)
- Calories 51.6
- Total Fat - 2.3 g
- Saturated Fat - 1.3 g
- Cholesterol - 5 mg
- Sodium - 275.2 mg
- Total Carbohydrate - 6 g
- Dietary Fiber - 1 g
- Sugars - 1.4 g
- Protein - 2.2 g
- Calcium - 39.9 mg
- Iron - 0.5 mg
- Vitamin C - 3.7 mg
- Thiamin - 0.1 mg