Rosey Cucumber Soup
Yield
1 pot of soupPrep
35 minCook
0 minReady
4 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
cucumbers
peeled, seeded and diced |
|
| 16 | ounces |
beets
pickled, drained, juice reserved, sliced |
|
| ½ | cup |
onions
chopped |
|
| 2 | tablespoons |
parsley leaves
chopped |
|
| 3 | cups | chicken broth |
|
| 1 | teaspoon | sugar |
|
| ¼ | teaspoon | black pepper |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| ½ | cup |
sour cream
for garnish |
|
| 1 | x |
scallions, spring or green onions
tops, for garnish |
*
|
Low Cholesterol, Trans-fat Free
Directions
In two batches, purée 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.
Sprinkle with chopped green onion tops or chives before serving.
Comments
