Dilled Cucumber Soup Recipe

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Dilled Cucumber Soup
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Ingredients:

Directions:

  1. Peel cucumbers.
  2. Cut several thin slices and put in ice water.
  3. Save these slices for garnish.
  4. Chop remaining cucumbers.
  5. Sauté cucumbers and onion in butter over medium heat until wilted, but not browned.
  6. Pour into blender and pulse until finely chopped, almost liquid.
  7. Return to saucepan; add chicken stock, lemon juice, dill weed and salt.
  8. Simmer about 5 minutes to blend flavors.
  9. Remove from heat; cover and refrigerate for at least 6 hours.
  10. Just before serving, stir in sour cream.
  11. If desired, add 1 to 2 drops of green food coloring.
  12. Garnish each serving with a cucumber slice and fresh dill weed.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 152.95 Kcal (640 kJ)
Calories from fat 106.05 Kcal
% Daily Value*
Total Fat 11.78g 18%
Cholesterol 33.33mg 11%
Sodium 112.43mg 5%
Potassium 293.5mg 6%
Total Carbs 8.4g 3%
Sugars 2.94g 12%
Dietary Fiber 1.32g 5%
Protein 4.32g 9%
Vitamin C 5.5mg 9%
Vitamin A 0.1mg 3%
Iron 0.1mg 0%
Calcium 68.8mg 7%
Amount Per 100 g
Calories 70.89 Kcal (297 kJ)
Calories from fat 49.15 Kcal
% Daily Value*
Total Fat 5.46g 18%
Cholesterol 15.45mg 11%
Sodium 52.11mg 5%
Potassium 136.03mg 6%
Total Carbs 3.89g 3%
Sugars 1.36g 12%
Dietary Fiber 0.61g 5%
Protein 2g 9%
Vitamin C 2.5mg 9%
Calcium 31.9mg 7%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.8
    Points
  • 4
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

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