Rosey cucumber soup
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Cucumber, peeled, seeded & dic |
| 16 | ounces | Pickled beets, drained, juice reserved, sliced |
| ½ | cup | Onion, chopped |
| 2 | tablespoons | Parsley, chopped |
| 3 | cups | Chicken broth |
| 1 | teaspoon | Sugar |
| ¼ | teaspoon | Pepper |
| Salt and pepper, to taste | ||
| ½ | cup | Sour cream, for garnish |
| Green onion tops chopped, for garnish | ||
Directions
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@... Posted to FOODWINE Digest 29 Jun 97 by Terry Pogue <tpogue@...> on Jun 29, 1997