| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Chicago |
|
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Butter |
| 1 |
c |
Chopped onions |
| 1 |
ts |
Finely chopped garlic |
| 4 |
c |
Peeled, seeded and sliced cucumbers |
| 2 |
ts |
Curry powder |
| 2 |
c |
Fresh or canned chicken stock |
|
|
Salt and freshly ground pepper |
| 2 |
c |
Plain yogurt |
| 1 |
c |
Peeled, seeded cucumbers cut into 1/4-inch cubes |
| 2 |
tb |
Chopped fresh mint |
INSTRUCTIONS
Chicago Tribune, 9/4/1988
1. Heat the butter in a saucepan and add the onions and garlic. Cook,
stirring over medium heat, until wilted; do not brown. Add the sliced
cucumbers, curry powder, chicken stock, salt and pepper. Bring to a simmer
and cook for 5 minutes, stirring occasionally.
2. Put the mixture in a food processor and pulse to blend to a fine
texture. Pour the mixture into a bowl. Chill thoroughly.
3. Stir in the yogurt, cucumber cubes and mint. Blend well and serve in a
chilled bowl.
Posted to rec.food.recipes by christi@meaddata.com (Christi Wilson) on 4
Aug 1994.
A Message from our Provider:
“We simply prepare ourselves. God fills us.”