This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten. Check for modified food starch in sour cream and yogurt.
"First prepare the soup of your choice and pour it into a bowl. Then, take the bowl and quickly turn it upside down on the cookie tray. Lift the bowl and quickly turn it upside down on the cookie tray. Lift the bowl ever so gently so that the soup retains the shape of the bowl. Gently is the key word here. Then, with the knife cut the soup down the middle into halves, then quarters, and gently reassemble the soup into a cube. Some of the soup will run off onto the cookie tray. Lift this soup up by the corners and flood slowly into a cylindrical soup staff. Place the packet in your purse or inside coat pocket, and pack off to work."
-Steve Martin, Brilliant comedian
With iced soups, just a touch of sour cream or yogurt will enhance the soup and complement the flavors of the base of the soup.
There is, quite simply, no substitute for fresh dill that I have found. I have not yet found a recipe that calls for dried dill that tastes anything like fresh dill, and if there is no fresh dill in the market I simply won't attempt a recipe that calls for dill.
Servings = 8 | Serving size =about one cup
Cooking Time = 60 Minutes
This soup keeps well for about 48 hours.
Serve with a 2 ounce whole wheat or gluten-free roll.
Serve with Waldorf Salad or Roasted Eggplant Salad or Jicama Salad or Cucumbers & Dill in Sour Cream or Cole Slaw or Healthy Caesar Salad or Roasted Beet and Fennel Salad or Cucumbers in Yogurt with Mint or Zucchini Salad
|1 tsp||unsalted butter|
|3 large||cucumbers (peeled, seeded and chopped)|
|2 cups||low sodium chicken or vegetable broth|
|1/2 cup||white wine|
|1 Tbsp||fresh dill|
|1/8 tsp||coarsely ground pepper|
|dash ground nutmeg|
|3/4 cup||non-fat sour cream|
|1/2 cup||non-fat yogurt|
|thinly sliced cucumber|
Melt the butter in a large non-stick skillet over medium heat. Add the cucumber and sauté about ten minutes. The cucumber should be lightly browned.
Add the chicken broth and increase heat to medium-high. Bring the soup to a boil, stirring occasionally, and add the white wine.
Reduce the heat to medium and simmer for about ten minutes stirring frequently. Add dill, salt and pepper.
Reduce heat to medium low and simmer two minutes.
Blend until smooth using a stick blender. (Or place 1/2 of the soup in a blender jar and blend on liquefy until smooth. Remove to a storage container. Repeat with the other half of the soup and allow it to cool.)
After the soup is cooled add 1/2 cup of the sour cream and the yogurt to the soup. Whisk until smooth and then cover and chill until very cold.
To serve, ladle into individual bowls, top each with a dollop of the remaining sour cream. Garnish with cucumber slices and fresh dill.
Serving size = 1 cup
Servings = 8
Amount Per Serving
|Calories 62||Calories from Fat 10|
|% Daily Value|
|Total Fat 1g||1%|
|Saturated Fat 1g||3%|
|Monounsaturated Fat 0g|
|Trans Fat 0g|
|Total Carbohydrates 8g||3%|
|Dietary Fiber 1g||3%|
|Vitamin A 5%||Vitamin C 6%|
|Calcium 6%||Iron 2%|
|Vitamin K 8 mcg||Potassium 264 mg|
|Magnesium 17 mg|