Cold Cucumber Soup

 

Serves: 8

Prep Time: 15 min
Cook Time: 30 min

Est. WW pts: 1

1 lb cucumber

2 Tbsp butter

¼ cup scallion

½ small onion

4 cups chicken broth

1 Tbsp white wine vinegar

2 tsp dill weed

Salt & Pepper to taste

¼ cup half and half

1 cup light sour cream, plus some for garnish

10 sprigs of mint

Prep:

1)      Peel and dice cucumber all but about a ¼ cucumber into ½ inch pieces. With ¼ cucumber not diced, slice into ¼ inch slices for garnish.

2)      Mince scallion and onion

Cooking:

1)      Melt butter in a large saucepan. Add onion and scallion, sauté for 2-3 minutes.

2)      Add cucumber, broth, vinegar and dill. Bring to a boil and simmer for 20 – 30 min.

3)      Remove from heat

4)      After 2-3 minutes add half and half and sour cream stirring thoroughly.

5)      Add salt and pepper to taste, be careful not to add too much salt.

6)      Strain and chill for several hours

To plate:

1)      Pour approx. 1 – 1 ½ cups into each bowl.

2)      Top each with a slice of cucumber, a spoon of sour cream and a sprig of mint.

Worries go down better with soup.  ~Jewish Proverb