Chilled Sour Cream Cucumber Soup
|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|
|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.
Garnish each bowlful with cucumber slices topped with cheese or paprika.
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