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2 cups cucumber -- peeled, seeded and diced
1 cup onion -- coarsely chopped
1/2 cup leek -- chopped, white part only
2 tablespoons cream cheese
Salt and pepper
2 tablespoons dry white wine -- (can be omitted)
2 cups water
1 1/2 teaspoons chicken bouillon
1/2 cup whipping cream
1/2 teaspoon lemon juice
5 drops hot pepper sauce
1/4 teaspoon dill weed -- chopped fresh or dried
1/2 cup half and half -- if needed
Sour cream -- optional
How To Prepare:
Reserve 1/2 cup diced cucumber. Saute onion, leek and remaining
cucumber in 2 tablespoons butter until onion is transparent. Season to taste
with salt and pepper.
Add wine, water and chicken base and bring to boil. Melt in cream
cheese. Add to onion mixture, reduce heat and simmer 1 hour.
Process soup in blender about 15 seconds, then strain through fine
sieve. Add whipping cream, lemon juice, hot pepper sauce, dill and reserved
Cool soup completely, correct seasoning and add half and half if soup
is too thick.
Serve in chilled soup cups. Add 1/2 teaspoon sour cream to each serving
and garnish with lemon wedge and parsley, if desired.
Number of Servings:
Carbs per serving - include all nutritional information if known: