Rosey Cucumber Soup

* Exported from MasterCook Mac *

Rosey Cucumber Soup

Recipe By : Cold Soups by Graybill/tpogue@idsonline.com
Serving Size : 6 Preparation Time :0:10
Categories : Cold

Amount Measure Ingredient -- Preparation Method
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2 large cucumber -- peeled, seeded & dic
16 ounces pickled beets, drained, juice reserved -- sliced
1/2 cup onion -- chopped
2 tablespoons parsley -- chopped
3 cups chicken broth
1 teaspoon sugar
1/4 teaspoon pepper
salt and pepper -- to taste
1/2 cup sour cream -- for garnish
green onion tops chopped -- for garnish

In two batches, puree cucumbers, beets, onions, and parsley in processor or
blender, then blend in the chicken broth, seasonings and sour cream; transfer
to a container. Taste for seasoning, adding reserved beet juice to taste.
Refrigerate several hours or for several days.

Sprinklw tih chopped green onion tops or chives before serving

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Per serving (excluding unknown items): 98 Calories; 6g Fat (50% calories from
fat); 3g Protein; 10g Carbohydrate; 10mg Cholesterol; 803mg Sodium


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