Cucumber Leek Soup
|Canned condensed chicken broth||21 1⁄2 Ounce (2 Cans, 10 3/4 Ounces Each)|
|Water||1⁄2 Cup (8 tbs)|
|Cucumber||1 Large, peeled, seeded and sliced|
|White of leek||1 Large, sliced|
|Chopped fresh parsley||2 Tablespoon|
|Dill weed/1/2 teaspoon dried dill weed, crushed||1 Teaspoon (Fresh)|
|Plain yogurt||1⁄2 Cup (8 tbs)|
1. In 2-quart microwave-safe casserole, combine broth, water, cucumber and leek. Cover with lid; microwave on high 8 minutes or until boiling.
2. With slotted spoon, remove vegetables to blender or food processor. Add 1/2 cup of the broth mixture, parsley, dill and pepper. Cover; blend until smooth. Return mixture to broth. Cover; microwave on high 4 minutes or until hot and bubbling.
3. Ladle soup into bowls; top with yogurt and garnish with additional dill weed.