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Cold Cucumber Soup

Western.Chefs's picture
Ingredients
  Butter 2 Tablespoon
  Chopped onion/1 leek sliced and cubed 1⁄4 Cup (4 tbs)
  Diced unpeeled cucumber 2 Cup (32 tbs)
  Watercress leaves 1 Cup (16 tbs)
  Finely diced raw potato 1⁄2 Cup (8 tbs)
  Chicken broth 2 Cup (32 tbs)
  Parsley sprigs 2
  Salt 1⁄2 Teaspoon
  Freshly ground black pepper 1⁄4 Teaspoon
  Dry mustard 1⁄4 Teaspoon
  Heavy cream 1 Cup (16 tbs)
  Chopped chives 1 Tablespoon
  Chopped cucumber 1 Tablespoon
  Chopped radishes 1 Tablespoon
Directions

1. In a saucepan melt the butter and cook the onion in it until it is transparent. Add the remaining ingredients except the cream and vegetables for garnish and bring to a boil. Simmer fifteen minutes, or until the potatoes are tender.
2. Puree in an electric blender or put the mixture through a food mill and, if desired, through a sieve or cheesecloth. Correct the seasonings and chill.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Saute
Dish: 
Soup
Ingredient: 
Vegetable

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1243 Calories from Fat 999

% Daily Value*

Total Fat 114 g175%

Saturated Fat 70.8 g354.2%

Trans Fat 0 g

Cholesterol 393.3 mg131.1%

Sodium 2326.6 mg96.9%

Total Carbohydrates 47 g15.8%

Dietary Fiber 5.8 g23.3%

Sugars 8.5 g

Protein 14 g27.4%

Vitamin A 129.7% Vitamin C 66.7%

Calcium 27.8% Iron 17.2%

*Based on a 2000 Calorie diet

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Cold Cucumber Soup Recipe