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Garden Soup

Cool.Cook's picture
  Butter 2 Tablespoon
  Chopped onion 1⁄4 Cup (4 tbs)
  Chopped cucumber 2 Cup (32 tbs), unpeeled, seeded
  Watercress leaves 1 Cup (16 tbs)
  Diced potatoes 1⁄2 Cup (8 tbs), peeled
  Chicken broth 2 Cup (32 tbs)
  Parsley sprigs 2
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Mustard 1⁄4 Teaspoon
  Heavy cream 1 Cup (16 tbs)
  Chopped radish 1⁄2 Cup (8 tbs)
  Snipped chives 2
  Diced cucumber 1⁄2 Cup (8 tbs)

In a large saucepan, cook the onions in the butter until they are limp.
Add the cucumber, watercress leaves, potatoes, chicken broth, parsley, salt, pepper, and mustard. Simmer 15 minutes or until the potatoes are tender.
Puree the mixture in a food processor.
Add the cream to the pureed mixture.
The soup may be served hot or cold.

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Garden Soup Recipe