Ingredients:
- 4 cups reduced-sodium chicken broth
- 1 1/2 cups chopped peeled waxy, thin-skinned potatoes (such as red or yukon gold, not russets)
- 1/2 cup chopped cauliflower or 1/2 cup additional chopped peeled potatoes
- 1/2 cup chopped celery
- 1 large handful whole fresh dill sprigs (including stems), plus 1/4 cup coarsely chopped dill leaves, plus small sprigs for garnish
- 1 handful whole fresh chives, plus 1/4 cup coarsely chopped chives, plus more for garnish
- 1 cup low-fat or nonfat plain yogurt
- 1 tablespoon butter
- 1 1/4 cups finely diced seeded peeled cucumber, plus thin half-moon slices for garnish
- Freshly ground pepper to taste
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