|
Rosey Cucumber Soup | |||||||||||
Course : Soups Serves: 6 |
|
||||||||||
Ingredients:
| |||||||||||
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 | |||||||||||