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
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