Chilled Beet And Cucumber Soup

* 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.


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