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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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From OLD newspaper Ingredients:
1 lb potato, peeled and diced |
20 ounces chicken broth |
2 green onions, sliced |
1 cucumber, unpeeled and diced |
1 cup plain yogurt |
1 teaspoon garlic, chopped |
1 teaspoon salt |
1 dash pepper |
Directions:
1. Put potatoes in sucepan with chicken broth and onion. Bring to a boil.
2. Simmer 10 minutes covered, until tender.
3. Add cucumber and cook 3 minutes more.
4. Use stick to blend smooth. Add yogurt, salt and pepper. Blend again.
5. Chill.
6. VARIATION:.
7. Add 1-2 cups more broth for thinner soup.
8. Substitute asparagus for cucumber - or broccoli - or spinach leaves.
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