Instructions: In 3 quart pan over medium heat, melt butter. Add cucumber and potatoes and cook, stirring for 4 minutes. Add lettuce, onions, stock and the 1 tsp. of dill. Summer, covered until potatoes are tender (about 15 minutes) In a blender or food processor, puree soup, a portion at a time until smooth. Return to pan and stir in milk.

In a small bowl, combine cornstarch and yogurt; stir into soup. Cook, stirring over medium heat, until hot and thickened. Season to taste with salt and pepper. Garnish with fresh dill or a sprinkling of chopped parsley.

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