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Cucumber Leek Soup

Microwaverina's picture
Ingredients
  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)
  Pepper 1⁄2 Teaspoon
  Plain yogurt 1⁄2 Cup (8 tbs)
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
South American
Course: 
Appetizer
Method: 
Microwaving
Dish: 
Soup
Ingredient: 
Leek

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 329 Calories from Fat 104

% Daily Value*

Total Fat 11 g16.9%

Saturated Fat 2.6 g12.9%

Trans Fat 0 g

Cholesterol 45.4 mg15.1%

Sodium 4859.2 mg202.5%

Total Carbohydrates 43 g14.3%

Dietary Fiber 5.2 g20.9%

Sugars 21 g

Protein 16 g31.3%

Vitamin A 101.6% Vitamin C 107.6%

Calcium 38% Iron 41.7%

*Based on a 2000 Calorie diet

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Cucumber Leek Soup Recipe