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Chilly Dilly Cucumber Soup

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Burris, Ken

3 hr 50 mins total
50 mins prep

106 calories/serving

Recipe Filed Under
Vegetable, Yogurt, American, Easy, Low Carb, Low Cholesterol, Low Fat, Diabetic, Gluten Free, Healthy, Side Dish, Dinner, Soup, Lunch, Spring, Summer, Bridal Shower, Mother's Day, Baby Shower, Entertaining

Provided By: EatingWell

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This cold cucumber-dill soup has a surprisingly seductive taste. The secret is that both the broth and the yogurt garnish are loaded with fresh (never dried) dill and chives. Serve as a starter or a light lunch entree. The recipe calls for “handfuls” of herbs; if you are relying on the grocery store instead of the garden or farmers’ market, you’ll need about one large bunch or one to two 2- to 3-ounce packets. Recipe by Nancy Baggett for EatingWell.

Ingredients

Serves:

4 cups reduced-sodium chicken broth

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

1/2 cup chopped cauliflower or 1/2 cup additional chopped peeled potatoes

1/2 cup chopped celery

1 large handful whole fresh dill sprigs (including stems), plus 1/4 cup coarsely chopped dill leaves, plus small sprigs for garnish

1 handful whole fresh chives, plus 1/4 cup coarsely chopped chives, plus more for garnish

1 cup low-fat or nonfat plain yogurt

1 tablespoon butter

1 1/4 cups finely diced seeded peeled cucumber, plus thin half-moon slices for garnish

Freshly ground pepper to taste

Directions

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.

To Make Ahead: Prepare through Step 4, cover and refrigerate for up to 3 days.