Frosty Cucumber Soup
"This recipe was printed in The Journal (Wisconsin) 45 years ago, and it is a delightful summer soup.""
Original is 8 servings
Ingredients
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- Garnish
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Nutritional
- Serving Size: 1 (159.3 g)
- Calories 51.6
- Total Fat - 2.3 g
- Saturated Fat - 1.3 g
- Cholesterol - 5 mg
- Sodium - 275.2 mg
- Total Carbohydrate - 6 g
- Dietary Fiber - 1 g
- Sugars - 1.4 g
- Protein - 2.2 g
- Calcium - 39.9 mg
- Iron - 0.5 mg
- Vitamin C - 3.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In medium saucepan, place cucumbers, green onions, garlic, salt, pepper and water.
Step 2
Cover and cook until cucumbers are very soft, about 20 minutes.
Step 3
Cool slightly, then transfer to a blender and mix until smooth.
Step 4
Make a paste by mixing flour with 1/4 cup chicken broth.
Step 5
Then stir in remaining broth.
Step 6
Mix with puréed cucumber and return to saucepan.
Step 7
Stir and simmer over low heat 5 minutes.
Step 8
Strain.
Step 9
Add dill and parsley and taste for seasonings.
Step 10
Chill thoroughly.
Step 11
When ready to serve, stir in sour cream.
Step 12
Garnish with cucumber slices.
Tips
No special items needed.
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