| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Soup |
4 |
Servings |
INGREDIENTS
| 1 |
lg |
Cucumber; peeled and seeded |
| 12 |
oz |
Cream cheese |
| 3 |
|
Or |
| 4 |
|
Green onions with 3 inch green tops |
| 1 |
|
Bunch fresh parsley; stems removed |
| 3 |
tb |
Sour cream |
| 3/4 |
ts |
Salt |
|
|
Heavy or light cream according to preference |
|
|
Freshly ground white pepper |
INSTRUCTIONS
Cut cucumber, cream cheese and green onions into 1 inch pieces and place
with parsley, sour cream and salt in food processor. Whirl for 6 seconds.
Scrape down container's sides and whirl for 1 or 2 seconds more to achieve
a fairly smooth texture. Refrigerate for at least 4 hours. Thin with cream
to desired consistency. Pour into chilled bowls and sprinkle with white
pepper. Yield: 4 servings.
DIANE A. LARRISON
(MRS. JAMES H., JR.)
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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