Potato Yogurt Soup
|Cucumber||1 , peeled, seeded, and cut into thick slices|
|Thin skinned potatoes||3 Medium, peeled and cut into 1 inch chunks|
|Sliced lettuce||2 Cup (32 tbs)|
|Green onions and tops||4 , thinly sliced|
|Vegetable stock||3 Cup (48 tbs)|
|Dill weed||1 Teaspoon|
|Milk||1 1⁄2 Cup (24 tbs)|
|Plain yogurt||1 Cup (16 tbs)|
|White pepper||To Taste|
|Fresh dill sprigs/Chopped parsley||4|
In a 3-quart pan over medium heat, melt butter.
Add cucumber and potatoes and cook, stirring, for 4 minutes.
Add lettuce, onions, stock, and the 1 teaspoon dill.
Simmer, covered, until potatoes are tender (about 25 minutes).
In a blender or food processor, puree soup, a portion at a time, until smooth.
Return to pan and stir in milk.
In a small bowl, combine cornstarch and yogurt; stir into soup.
Cook, stirring, over medium heat, until hot and thickened.
Season to taste with salt and pepper.