Cold Cucumber Soup

Course : Cucumbers
Serves: 4
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4 large cucumbers -- peeled and seeded
1 cup fresh parsley
2 medium scallions
2 tablespoons butter
1 tablespoon salt
1 tablespoon white pepper
1 1/2 quarts buttermilk
1 pint heavy cream
1 teaspoon chopped mint or dill for garnish

Preparation / Directions:

Finely chop cucumbers, parsley and scallions. Heat butter in a skillet and saute the veggies for 1-2 minutes. Season with salt and pepper. Cover and cook 3-5 minutes or until the cucumber is soft. Drain. Combine the buttermilk, cream and veggies. Blend or process until smooth. Chill for several hours or overnight. Adjust seasonings and serve cold with chopped mint or dill.


Nutritional Information:

2647 Calories (kcal); 214g Total Fat; (70% calories from fat); 70g Protein; 128g Carbohydrate; 766mg Cholesterol; 8413mg Sodium

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