Chilled Cucumber Soup
Chilled Cucumber Soup recipe
Yield
6 servingsPrep
20 minCook
40 minReady
1 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
leeks
chopped |
|
| ¼ | cup |
onions
chopped |
|
| ¼ | cup |
celery
chopped |
|
| 3 | each |
cucumbers
peeled, chopped |
|
| ¼ | cup |
sherry
|
*
|
| 2 | cups |
chicken broth
|
|
| 1 | pint |
light cream (half&half)
|
*
|
| ¼ | cup |
orange juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
leeks
chopped |
|
| 59 | ml |
onions
chopped |
|
| 59 | ml |
celery
chopped |
|
| 3 | each |
cucumbers
peeled, chopped |
|
| 59 | ml |
sherry
|
*
|
| 473 | ml |
chicken broth
|
|
| 473 | ml |
light cream (half&half)
|
*
|
| 59 | ml |
orange juice
|
|
Directions
Sauté the leeks, onions, celery, and cucumbers in butter.
Add sherry, chicken stock and seasonings and let cook 20 minutes.
Add roux to thicken and then add light cream.
Cook 15 minutes and cool.
Add the orange juice and serve cold.
