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Rosey Cucumber Soup


Course : Soups
Serves: 6
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Ingredients:


2 large cucumber -- peeled, seeded and dic

16 ounces pickled beets drained, juice reserved -- sliced

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 / Directions:


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

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