Photo: Cala
Estimated Nutrition (whole recipe, rough)
341
Calories
40g
Protein
12g
Fat
18g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Chives | 1 tbsp (3g) | 1 |
| 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 medium cucumbers or 1 large cucumber
- 2 cups buttermilk
- 2 cups chicken stock (homemade is best)
- 2 teaspoons salt
- freshly ground pepper
- 2 tablespoons chopped chives
- chopped dill weed
Directions
1
Peel cucumbers and remove the seeds.
2
Shred cucumbers in a food processor or with a grater.
3
Mix the cucumbers in a bowl with the buttermilk and chicken stock.
4
Add salt, pepper and chives.
5
Refrigerate the soup for several hours before serving.
6
Garnish with chopped dill weed.
7
Category:Cathy's Recipes
8
Category:Vegetable Soup Recipes
9
Category:Cucumber Recipes
10
Category:Buttermilk Recipes
11
Category:Chicken stock Recipes
Recipe sourced from
fandom