Rosy Cucumber Soup
Recipe By: Nina Graybill and Maxine Rapoport
Serving Size: 6
- 2 large cucumber
- 16 ounces pickled beets, drained, juice reserved
- 1/2 cup onion
- 2 tablespoons parsley
- 3 cups chicken broth
- 1 teaspoon sugar
- 1/4 teaspoon pepper
- salt and pepper -- to taste
- 1/2 cup sour cream
- green onion tops chopped
1. In two batches, puree 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.
2. Sprinklw tih chopped green onion tops or chives before serving
"Do all the good you can. By all the means you can. In all the ways you can."
Posted by: firstname.lastname@example.org
|Reply via web post||•||Reply to sender||•||Reply to group||•||Start a New Topic||•||Messages in this topic (1)|
Have you tried the highest rated email app?
With 4.5 stars in iTunes, the Yahoo Mail app is the highest rated email app on the market. What are you waiting for? Now you can access all your inboxes (Gmail, Outlook, AOL and more) in one place. Never delete an email again with 1000GB of free cloud storage.
Another Great Group of *~ Beth ~*