Directions:
- Combine cucumber, onion, celery, green pepper, and parsley in container of an electric blender; process until smooth. Set mixture aside.
- Melt butter in a large saucepan over medium heat; add flour, and cook 1 minute, stirring constantly. Add chicken broth and half-and-half; cook, stirring constantly, until mixture is thickened and bubbly. Stir in salt and pepper.
- Add reserved cucumber mixture to sauce; cook over medium heat, stirring frequently, until thoroughly heated.
- Ladle soup into individual serving bowls; garnish each serving with dill weed, and serve warm. Soup may also be served chilled.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 752.33 Kcal (3150 kJ) | ||
| Calories from fat | 573.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 63.75g | 98% | |
|---|---|---|---|
| Cholesterol | 181.13mg | 60% | |
| Sodium | 2157.37mg | 90% | |
| Potassium | 1124.1mg | 24% | |
| Total Carbs | 33.93g | 11% | |
| Sugars | 5.69g | 23% | |
| Dietary Fiber | 5.55g | 22% | |
| Protein | 13.22g | 26% | |
| Vitamin C | 64.6mg | 108% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 0.4mg | 2% | |
| Calcium | 350.4mg | 35% | |
| Amount Per 100 g | |||
| Calories | 81.39 Kcal (341 kJ) | ||
| Calories from fat | 62.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.9g | 98% | |
|---|---|---|---|
| Cholesterol | 19.6mg | 60% | |
| Sodium | 233.4mg | 90% | |
| Potassium | 121.61mg | 24% | |
| Total Carbs | 3.67g | 11% | |
| Sugars | 0.62g | 23% | |
| Dietary Fiber | 0.6g | 22% | |
| Protein | 1.43g | 26% | |
| Vitamin C | 7mg | 108% | |
| Calcium | 37.9mg | 35% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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