| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | Ew, Import, Text | 1 | Servings | |
INGREDIENTS
| 1 | Hard-boiled large egg yolk | |
| 1 | T | Rice vinegar |
| 1/2 | c | Chilled sour cream |
| 1 | Chilled seedless cucumber | |
| peeled halved cored & | ||
| 1/4 | c | Fresh mint leaves, washed |
| and spun dry | ||
| 1/2 | c | Chilled well-shaken |
| buttermilk |
INSTRUCTIONS
c In a bowl with a fork mash together yolk and vinegar to form a smooth paste and stir in sour cream until smooth. In a blender puree cucumber and mint with buttermilk and salt to taste until smooth. Add puree to sour cream mixture in a stream, whisking. Divide soup between 2 chilled bowls. Yield: 2 servings Recipe By :COOKING LIVE SHOW #CL8665 Posted to MC-Recipe Digest V1 #232 Date: Tue, 1 Oct 1996 14:54:45 -0400 From: Meg Antczak <meginny@frontiernet.net> Meg Antczak (Meg in NY) meginny@frontiernet.net
A Message from our Provider:
“Jesus: He’s holding your atoms together”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 5166
Calories From Fat: 1142
Total Fat: 131g
Cholesterol: 549.8mg
Sodium: 12963.8mg
Potassium: 19225.3mg
Carbohydrates: 604.1g
Fiber: 2.7g
Sugar: 594.4g
Protein: 409.9g