Rosey Cucumber Soup
Grrrrrgh!
Course : Soups
From: HungryMonster.com
Serves: 6
 

Ingredients:

2 large cucumber -- peeled, seeded and dic
16 ounces pickled beets
1/2 cup onion -- chopped
2 tablespoons parsley -- chopped
3 cups chicken broth
1 teaspoon sugar
1/4 teaspoon pepper
1 teaspoon salt and pepper -- to taste
1/2 cup sour cream -- for garnish
1 Medium green onion tops chopped -- for garnish
 

Preparation:

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. Sprinkle with chopped green onion tops or chives before serving

 

Nutritional Information:

82 Calories (kcal); 5g Total Fat; (52% calories from fat); 4g Protein; 6g Carbohydrate; 9mg Cholesterol; 395mg Sodium