Cucumber Soup with Spring Vegetables
![Cucumber Soup with Spring Vegetables](https://recipeland.com/rails/active_storage/representations/proxy/eyJfcmFpbHMiOnsiZGF0YSI6MTE0MTYsInB1ciI6ImJsb2JfaWQifX0=--09c6eb6d81011054bb9cdff7227b9dbe466fbb6c/eyJfcmFpbHMiOnsiZGF0YSI6eyJmb3JtYXQiOiJqcGciLCJyZXNpemVfdG9fbGltaXQiOls4NjAsbnVsbF0sImNvbnZlcnQiOiJ3ZWJwIiwic2F2ZXIiOnsic3Vic2FtcGxlX21vZGUiOiJvbiIsInN0cmlwIjpmYWxzZSwiaW50ZXJsYWNlIjp0cnVlLCJxdWFsaXR5Ijo1MH19LCJwdXIiOiJ2YXJpYXRpb24ifX0=--4288720e597eeb129da100809b95192d1d38cc9d/orig_13af8a793ee9fac3ed08.jpg)
Yield
3 servingsPrep
10 minCook
25 minReady
35 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
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 |
|
½ | cup |
dill weed
chopped finely |
*
|
¼ | cup |
parsley leaves
chopped finely |
|
¼ | cup |
celery leaves
celeriac leaves, chopped finely |
* |
1 | x |
salt and black pepper
ground |
*
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
8E+2 | millilitres |
water
|
|
3 | each |
chicken wings
or half of carcass, 1 wing |
*
|
3E+1 | grams |
leeks
green leaves, chopped |
|
1 | each |
allspice
|
*
|
2.5E+2 | grams |
cucumbers
peeled or well rinsed, diced |
|
5E+1 | grams |
carrots
scraped or well rinsed, sliced |
|
2E+1 | grams |
parsnips
scraped or well rinsed, sliced |
|
3E+1 | grams |
celeriac root
peeled, sliced |
*
|
2E+1 | 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.