This is our most popular soups. People love it all year around but
especially in the hot months of summer. This really need overnight in
the fridge to develop the flavor.
terry
Rosy Cucumber Soup - Serves 6
Recipe By: Nina Graybill and Maxine Rapoport
Published in: Cold Soups , page 105
Publish Date: 1988
Ingredients
2 large cucumber -- peeled, seeded & diced
16 ounces pickled beets, drained, juice reserved -- sliced
1/2 cup onion -- chopped
2 tablespoons parsley -- chopped
3 cups chicken broth
1 teaspoon sugar
1/4 teaspoon pepper
salt and pepper -- to taste
1/2 cup sour cream -- for garnish
green onion tops chopped -- for garnish
Instructions
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.
Sprinkle with chopped green onion tops or chives before serving
Recipe Notes
Exported from A Cook's Books -- Recipe management for Macintosh
http://www.terryand
"My idea of pure heaven is to spend a day in the kitchen, peeling,
chopping, and stirring while the words of a good book fill the air
around me." Ruth Reichl
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