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Ingredients:
2 tbsp. sherry
1 lg. onion, chopped
4 leeks, chopped
4 med. potatoes, chopped(3 c.)
1 c. chopped celery
3 tbsp. minced parsley
6 c. chicken broth
1 c. non-fat yogurt
3 lg. cucumbers
Salt to taste
Tabasco to taste
Worcestershire sauce to taste
Direction:
In a soup pot, heat the sherry
and saute the onions and leeks (a total of 4 cups between the
2) until golden. Add potatoes, celery, parsley and chicken
broth. Cook until the vegetables are tender. Puree. Allow to
warm to room temperature. Meanwhile, peel and grate the
cucumbers (you should have about 2 cups). Blend into the
cooled soup, along with the yogurt. Season to taste with salt,
Worcestershire sauce and Tabasco. Refrigerate until well
chilled, at least 4 hours. Garnish with chives.
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For
Details about Ingredients , check your nearest American Store
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