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Title: Rosey Cucumber Soup Categories: Cold Yield: 6 Servings 2 lg Cucumber, peeled, seeded & -dic 16 oz Pickled beets, drained, -juice reserved, sliced 1/2 c Onion, chopped 2 tb Parsley, chopped 3 c Chicken broth 1 ts Sugar 1/4 ts Pepper Salt and pepper, to taste 1/2 c Sour cream, for garnish Green onion tops chopped, -for garnish In two batches, puree cucumbers, beets, onions, and parsley in processor or blender, then blend in the chicken broth, seasonings and sour cream; transfer to a container. Taste for seasoning, adding reserved beet juice to taste. Refrigerate several hours or for several days. Sprinklw tih chopped green onion tops or chives before serving Recipe by: Cold Soups by Graybill/tpogue@idsonline.com Posted to FOODWINE Digest 29 Jun 97 by Terry Pogue |