3 tbsp. butter
1 cucumber, peeled, seeded and thickly sliced
3 med. potatoes, peeled and cut 1 inch chunks
2 c. coarsely sliced lettuce
4 green onions (including tops) thinly sliced
3 c. vegetable stock
1 tsp. dill weed
1 1/2 c. milk
2 tbsp. cornstarch
1 c. plain yogurt
Salt
White pepper
Fresh dill sprigs or chopped parsley

In a 3 quart pan over medium heat, melt butter. Add cucumber and potatoes. Cook; stirring, for 4 minutes. Add lettuce, onions, stock and dill. Simmer, covered until potatoes are tender (about 25 minutes). In a blender or processor, puree soup a portion at a time, until smooth. Return to pan and stir in milk. Combine cornstarch and yogurt in a small bowl; stir into soup. Cook, stirring, over medium heat until hot and thickened. Season to taste with salt and pepper. Garnish each serving with fresh dill or chopped parsley. Makes six 1/2 cup servings.