Rosey cucumber soup

Yield: 6 Servings

Measure 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
\N \N Salt and pepper, to taste
½ cup Sour cream, for garnish
\N \N 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@... Posted to FOODWINE Digest 29 Jun 97 by Terry Pogue <tpogue@...> on Jun 29, 1997

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