Rosey Cucumber Soup
Yield
1 pot of soupPrep
35 minCook
0 minReady
4 hrsLow Cholesterol, Trans-fat Free
Ingredients
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
cucumbers
peeled, seeded and diced |
|
| 462.4 | ml/g |
beets
pickled, drained, juice reserved, sliced |
|
| 118 | ml |
onions
chopped |
|
| 3E+1 | ml |
parsley leaves
chopped |
|
| 7.1E+2 | ml |
chicken broth
|
|
| 5 | ml |
sugar
|
|
| 1.3 | ml |
black pepper
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 118 | ml |
sour cream
for garnish |
|
| 1 | x |
scallions, spring or green onions
tops, for garnish |
*
|
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.
