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
Instructions:
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.
