Saturday, July 1, 2017

{soups-salads-and-salad-dressings} Cold summer soups


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."


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