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Rosey Cucumber Soup

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Submitted by Manuel

YIELD

1 pot of soup

PREP

35 min

COOK

0 min

READY

4 hrs

Ingredients

2 2
LARGE LARGE CUCUMBERS
peeled, seeded and diced
16 462.4
OUNCES ML/G BEETS
pickled, drained, juice reserved, sliced
½ 118
CUP ML ONIONS
chopped
2 3E+1
TABLESPOONS ML PARSLEY LEAVES
chopped
3 7.1E+2
CUPS ML CHICKEN BROTH
1 5
TEASPOON ML SUGAR
¼ 1.3
TEASPOON ML BLACK PEPPER
1 1
X X SALT AND BLACK PEPPER
to taste *
½ 118
CUP ML SOUR CREAM
for garnish
1 1
X 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 411g (14.5 oz)
Amount per Serving
Calories 173 44% from fat
 % Daily Value *
Total Fat 9g 13%
Saturated Fat 4g 22%
Trans Fat 0g
Cholesterol 18mg 6%
Sodium 308mg 13%
Total Carbohydrate 6g 6%
Dietary Fiber 2g 9%
Sugars g
Protein 14g
Vitamin A 9% Vitamin C 17%
Calcium 7% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free
 

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