Chilled Beet and Cucumber Soup
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Scan day: 08 February 2014 UTC
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Description: Calls for onions, parsley, oranges, and red wine vinegar. One serving. From Recipe Source.
RecipeSource: Chilled Beet And Cucumber Soup RecipeSource is the new home of SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet. * Exported from MasterCook * Chilled Beet And Cucumber Soup Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Lb. cooked beets -- peeled 2 Large cucumbers -- peeled, halved lengthwise 2 Bunches spring onions (white and green part) 4 Tbsp. chopped parsley 4 oranges 2 Tbsp. red wine vinegar 3 C. or more chicken stock -- chilled salt and freshly ground black pepper to taste dollop salted whipped cream or sour cream per serving Steam or gently boil the beets about 15 minutes. When done, grate them on the coarse side of a grater. Remove the seeds from the cucumbers. Grate on the coarse side of the grater. Chop the green onions. Juice the oranges and grate the rind of 3 oranges. Put the beets, cucumbers, orange rind and juice and 2 cups cold chicken stock into a large mixing bowl. Puree in a blender, in batches, until smooth. Chill for at least 3 hours before serving. Add more chicken stock to correct the consistency after chilling. To serve, ladle into chilled soup bowls. Garnish with salted whipped cream or sour cream. - - - - - - - - - - - - - - - - - -
Size: 1365 chars
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