Cucumber And Potato Soup With Dill

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* Exported from MasterCook *

 

Cucumber And Potato Soup With Dill

 

Recipe By : Everyday Cooking with Dr. Dean Ornish, page 160

Serving Size : 4 Preparation Time :0:00

Categories : Soups And Stews Vegetables

Potatoes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 cucumbers

about 2 pounds total

1 onion -- diced

4 cups Vegetable Broth

homemade or store-bought

1 small russet-type baking potato -- (about 6 ounces)

peeled and diced

1 1/2 teaspoons minced fresh dill

salt and pepper

4 teaspoons nonfat sour cream or yogurt -- (optional)

 

SERVES 4

 

Cucumbers and dill are a marriage made in heaven. Add vegetable broth and

a little potato for body, and you can make a smooth and delicate soup in

half an hour. On a hot day or for lunch, consider serving it chilled. If

you can't find fresh dill, substitute 2 tablespoons minced green onion.

 

Peel the cucumbers, halve them lengthwise, and scrape out the seeds with a

small spoon. Dice enough to make 1 cup finely diced cucumber. Coarsely

chop the remaining cucumber.

 

In a saucepan, combine onion and 1/2 cup vegetable broth. Bring to a

simmer over moderate heat and simmer 5 minutes. Add remaining 3 1/2 cups

stock, coarsely chopped cucumber, and potato. Cover and simmer until

vegetables are tender, about 15 minutes. Puree in a blender or food

processor until smooth. Return to saucepan and bring to a simmer over

moderate heat. Add finely diced cucumber and simmer until cucumber softens

slightly, about 5 minutes. Stir in dill and season to taste with salt and

pepper. Serve in warm mugs or bowls, topping each portion, if desired,

with a teaspoon of sour cream or yogurt.

 

TIP: Greenhouse cucumbers (the long ones that come wrapped in plastic)

tend to have fewer seeds and less bitterness than the common slicing

cucumbers. They are a good choice for this soup and great to have on hand

for snacking. In summer, look for the pale green Armenian cucumbers and

the skinny, dark green Japanese cucumbers. Both have a firm, crisp flesh

and superior flavor.

 

Serving size: 1 1/4 cups, Calories: 57, Fat: 0.17g, Cholesterol: 0 mg,

Carbohydrate: 12.8 g Protein: 1.8 g Sodium: 20.0 mg (with no salt added)

 

 

 

 

 

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