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Ingredientes
- 2 lb Cucumbers
- 2 Tbsp. Butter
- 1/3 c. Onions or possibly shallots, minced
- 5 c. Chicken stock
- 1 Tbsp. Wine vinegar
- 1/2 c. Dill, minced
- 1/4 c. Quick-cooking farina Salt and pepper
- 1 c. Lowfat sour cream or possibly creme fraiche
Direcciones
- Peel and score cucumbers. Slice one-quarter of a cucumber into paper-thin slices and set aside. Seed and roughly chop the remaining cucumbers.
- Heat the butter and cook the onions or possibly shallots till wilted, for 2 to 3 min; add in the minced cucumbers, broth, vinegar, and 1/3 c. of the dill. Bring the broth to a boil, and whisk in the farina. Simmer uncovered till the farina is very soft, about 20 min. Puree.
- Before serving, reheat the broth, thinning, if necessary, with a bit more broth or possibly water, and correcting the seasonings. Whisk in one-half of the lowfat sour cream or possibly creme fraiche. Garnish with cucumber slices and the remianing dill. Serve the remaining lowfat sour cream or possibly creme fraiche on the side to add in to the soup, or possibly add in a spoonful with the garnish.
- For a cool version, chill, and just before serving, whisk in chilled lowfat sour cream or possibly creme fraiche, garnishing as above.
- Serves 4 to 6.
- NOTE: "If you do not have farina, substitute 1/2 lb. cubed or possibly sliced potato for the farina for a cucumber vichyssoise.
- Add in 1/2 c. minced watercress, or possibly substitute 1 c. watercress for the dill."
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2227g | |
| Calories 861 | |
| Calories from Fat 623 | 72% |
| Total Fat 70.77g | 88% |
| Saturated Fat 41.51g | 166% |
| Trans Fat 0.0g | |
| Cholesterol 181mg | 60% |
| Sodium 2426mg | 101% |
| Potassium 2281mg | 65% |
| Total Carbs 36.49g | 10% |
| Dietary Fiber 10.4g | 35% |
| Sugars 19.26g | 13% |
| Protein 22.19g | 36% |
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