• 5servings
  • 230minutes
  • 106calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, D, E
MineralsSelenium, Natrium, Potassium, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 4 cup(s) reduced-sodium chicken broth

  2. 1 1/2 cup(s) chopped peeled waxy, thin-skinned potatoes , such as red or Yukon Gold, not russets

  3. 1/2 cup(s) chopped cauliflower , or 1/2 cup additional chopped peeled potatoes

  4. 1/2 cup(s) chopped celery

  5. 1 handful(s) (large) whole fresh dill sprigs (including stems)

  6. 1/4 cup(s) coarsely chopped dill leaves , plus small sprigs for garnish

  7. 1 handful(s) whole fresh chives

  8. 1/4 cup(s) coarsely chopped chives , plus more for garnish

  9. 1 cup(s) low-fat or nonfat plain yogurt

  10. 1 tablespoon(s) butter

  11. 1 1/4 cup(s) finely diced, seeded, peeled cucumber , plus thin half-moon slices for garnish

  12. Freshly ground pepper , to taste

Instructions Jump to Ingredients ↑

  1. Combine broth, potatoes, cauliflower (or additional potato), and celery in a large saucepan. Lay the whole dill and chives on top. Bring to a boil over medium-high heat. Adjust the heat so it boils briskly and cook until the vegetables are very tender when pierced with a fork, 15 to 18 minutes. Remove from the heat and set aside until cooled slightly.

  2. Meanwhile, combine 1/4 cup each chopped dill and chives with yogurt in a food processor. Process until the herbs are finely chopped and the mixture is slightly green. Transfer half the mixture to a bowl; cover and refrigerate to use later as a garnish. Leave the remainder in the processor.

  3. Using a fork, lift off and discard the herbs from the pan. Transfer the vegetables to the processor with a slotted spoon (leave the broth in the pan). Add butter; process until very smooth, scraping down the sides as needed.

  4. Add diced cucumber to the broth. Bring to a gentle boil and cook until the cucumber is just cooked through but still slightly crisp, about 3 minutes. Remove from the heat. Thoroughly stir the pureed vegetables into the cucumber mixture. Season with pepper. Refrigerate until chilled, at least 3 hours or up to 3 days.

  5. Serve the soup with a dollop of the reserved herbed yogurt. Garnish with small sprigs of dill, chopped chives, and/or half-slices of cucumber, if desired.

  6. Exchanges: 1 starch, 1/2 fat Carbohydrate Servings: 1 Nutrition Bonus: Vitamin C (20% daily value).


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