Rosy Cucumber Soup |
Course : Cucumbers
Serves: 4 |
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Ingredients:
2 large cucumbers -- peeled, seeded and diced |
16 ounces pickled beets drained juice reserved |
1/2 cup chopped onions |
2 tablespoons Parsley |
3 cups chicken broth |
1 teaspoon sugar |
1/2 cup sour cream |
1 teaspoon salt and pepper |
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Preparation / Directions:
Blend all in blender, add beet juice if too thick. Make at least one day
ahead for best flavor. Refrigerate and serve cold.
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Nutritional Information:
784 Calories (kcal); 30g Total Fat; (32% calories from fat); 27g Protein; 110g Carbohydrate; 51mg Cholesterol; 3567mg Sodium |
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