| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Dairy | Cold | 6 | Servings | |
INGREDIENTS
| 2 | lg | Cucumber, peeled, seeded & dic |
| 16 | oz | Pickled beets, drained, juice reserved, sliced |
| 1/2 | c | Onion, chopped |
| 2 | tb | Parsley, chopped |
| 3 | c | Chicken broth |
| 1 | ts | Sugar |
| 1/4 | ts | Pepper |
| Salt and pepper, to taste | ||
| 1/2 | c | 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. Sprinklw tih chopped green onion tops or chives before serving Recipe by: Cold Soups by Graybill/tpogue@idsonline.com Posted to FOODWINE Digest 29 Jun 97 by Terry Pogue <tpogue@IDSONLINE.COM> on Jun 29, 1997
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