Estimated Nutrition (whole recipe, rough)
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 7 medium-size firm Kirby cucumbers, peeled, seeded, and grated
- 1 cup chopped fresh dill
- 3 cups Chicken Stock or canned broth
- Salt (to taste)
- Freshly ground white pepper (to taste)
- 1 cup sour cream
- 3 large egg yolks
- 1/4 cup dry sherry
- Grated zest of 1 lemon
Directions
1. Melt the butter in a pan over medium heat.
2. Add the onion and fry it until softened but not colored, about 5 minutes.
3. Stir in the cucumbers and 1 cup dill, and leave it until the cucumber has softened, 5 to 7 minutes.
4. Gradually stir in the stock. Bring to a boil, and then reduce the heat to low. Add salt and pepper and simmer, covered, for 5 minutes.
5. Puree the soup in a food processor until smooth. Return to the pot and simmer for 2 minutes, then remove from the heat.
6. In a bowl, whisk the sour cream with the egg yolks until blended.
7. Stir in 1 cup of hot soup, then whisk the mixture back into the pot, stirring vigorously until smooth.
8. Now add the lemon juice; then add more salt or freshly ground white pepper, if you wish.
9. Cool and refrigerate the soup for at least 4 hours.
stir the soup before serving. Serve garnished with dill. Serving will be enough for 4 to 6.