| 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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