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Cucumber Soup with Spring Vegetables

 
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21

All veggies are young, fresh and full of spring garden aroma. Is there anything more lovely?

Yield

3

servings

Prep

10

min

Cook

25

min

Ready

35

min

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 

Ingredients

800 millilitres water
3 each chicken wings
or half of carcass, 1 wing
*
30 grams leeks
green leaves, chopped
1 each allspice
*
250 grams cucumbers
peeled or well rinsed, diced
50 grams carrots
scraped or well rinsed, sliced
20 grams parsnips
scraped or well rinsed, sliced
30 grams celeriac root
peeled, sliced
*
20 grams cabbage
shredded
3 each scallions, spring or green onions
chopped finely
118 ml dill weed
chopped finely
*
59 ml parsley leaves
chopped finely
59 ml celery leaves
celeriac leaves, chopped finely
*
1 x salt and black pepper
ground
*

Directions

1 - Cook chicken stock in a pressure cooker for 10 minutes (water, chicken parts, green leek, allspice, ½ teaspoon salt). Prepare the rest of ingredients. 2 - When steam is reduced, remove all items and transfer the stock to a pot excluding scums. Skim fat if needed. 3 - Bring the stock to boil, add all ingredients and simmer for 10 minutes. Save some dill for garnish. 4 - Garnish with minced chicken flesh and dill leaves. Optionally you may add fresh chopped leaves of basil.

 

* not incl. in nutrient facts

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Comments

happyzhangbo
Toronto , Ontario, Canada
 over 8 years ago

This is a well balanced soup. It sounds so light, refreshing yet very tasty. You definitely know how to eat well :-)

very kind of you.. I just wanted this soup to be so delicate and aromatic as the spring is.. :)

kszyhu
Warsaw, Poland
 over 8 years ago

Nutrition Facts

Serving Size 405g (14.3 oz)
Amount per Serving
Calories 358% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 33mg 1%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 9%
Sugars g
Protein 3g
Vitamin A 72% Vitamin C 29%
Calcium 5% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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