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Chilled Sour Cream Cucumber Soup

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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.
Ingredients
  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)
Directions

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: 
Easy
Course: 
Appetizer
Method: 
Chilling
Dish: 
Soup
Ingredient: 
Vegetable

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