You are here

Chilled Sour Cream Cucumber Soup

admin's picture
Chilled Sour Cream Cucumber Soup has a fine taste. Chilled Sour Cream Cucumber Soup gets its taste from cucumber mixed with eggs and cheese, flavored with white wine. Chilled Sour Cream Cucumber Soup is inspired by many food chains around the world.
  Milk 2 Cup (32 tbs)
  Eggs 3 , beaten
  Sour cream 1 Cup (16 tbs) (Any Commercial Brand)
  Chicken broth 1 Cup (16 tbs) (Freshly Made/ Canned)
  Dry white wine 1⁄2 Cup (8 tbs)
  Cucumber 1 1⁄2 Cup (24 tbs), peeled and chopped
  Green onion 2 Tablespoon, finley chopped
  Chopped pimiento 1 Tablespoon
  Salt 1 Teaspoon
  Dill weed 1⁄4 Teaspoon
  Unpeeled cucumber 1 (Paper Thin Slices)
  Parmesan cheese/Paprika 1⁄4 Cup (4 tbs) (Shredded/Grated)

Heat milk over direct heat in top part of double boiler.
Gradually stir in beaten eggs.
Place over hot water and cook, stirring, until mixture coats a metal spoon in a velvety, opaque layer.
Remove from heat and cool.
Add some of the custard to the sour cream; then return sour cream to custard.
Stir in broth, wine, cucumber, green onion, pimiento, salt, and dill.
Chill thoroughly.
Garnish each bowlful with cucumber slices topped with cheese or paprika.

Recipe Summary

Difficulty Level: 

Rate It

Your rating: None
Average: 4 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1197 Calories from Fat 726

% Daily Value*

Total Fat 82 g126%

Saturated Fat 43.8 g218.9%

Trans Fat 0 g

Cholesterol 816.2 mg272.1%

Sodium 3534.4 mg147.3%

Total Carbohydrates 52 g17.4%

Dietary Fiber 3 g12.1%

Sugars 41.5 g

Protein 51 g102.4%

Vitamin A 92.2% Vitamin C 62.8%

Calcium 124.2% Iron 34%

*Based on a 2000 Calorie diet


Chilled Sour Cream Cucumber Soup Recipe