|Chopped cucumber||3 Cup (48 tbs)|
|Chicken stock||1 1⁄2 Cup (24 tbs)|
|Light cream||1 1⁄2 Cup (24 tbs)|
|Chopped chives||3 Tablespoon|
|Chopped celery leaves||1⁄3 Cup (5.33 tbs)|
|Chopped parsley||1⁄3 Cup (5.33 tbs)|
|Soft butter||3 Tablespoon|
Put all ingredients except salt, pepper and lemon slices into glass of blender and whirl until smooth.
Pour into saucepan and heat to boiling, stirring constantly.
Season with salt and pepper.
Serve hot with a thin slice of lemon on top of each serving.
Note: If you don't have a blender, melt the butter in a saucepan and blend in flour.
Remove from heat and stir in chicken stock and light cream.
Return to moderate heat and cook, stirring constantly, until boiling.
Chop all vegetables as finely as possible and add them.
Heat well, season and serve as suggested.
Serving size: Complete recipe
Calories 1743 Calories from Fat 1349
% Daily Value*
Total Fat 153 g236.1%
Saturated Fat 94.2 g470.9%
Trans Fat 0 g
Cholesterol 507.2 mg169.1%
Sodium 2153.2 mg89.7%
Total Carbohydrates 75 g25.1%
Dietary Fiber 5.9 g23.5%
Sugars 13.1 g
Protein 26 g52.6%
Vitamin A 161.9% Vitamin C 113.7%
Calcium 41.1% Iron 30.1%
*Based on a 2000 Calorie diet