Ingredients
- 2 cucumbers
- 1 salt and pepper
- 700 ml chicken broth
- 240 ml sour cream
- 120 gr onion (chopped)
- 7 gr parsley
- 2 gr dill weed
Peel cucumbers and remove seed. Dice. Put in saucepan with chicken broth, onion and dill. Cook. Simmer 20 minutes. Puree in blender. Stir in sour cream and parsley and chill overnight. Serve in chilled soup bowls or bowls over ice.
