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Cold Cucumber Soup

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB2, C, E, P
MineralsNatrium, Silicon, Calcium, Potassium, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 3 1/2 cups 829ml Chicken stock

  2. 3 cups 438g / 15oz Potato - peeled and diced

  3. 3/4 cup 46g / 1.6oz Onion - finely chopped

  4. 4 cups 584g / 20oz Cucumber - peeled and seeded, chopped, coarse

  5. 1 teaspoon 5ml Salt

  6. 1/4 teaspoon 1 1/3ml White pepper - (or black)

  7. 1/2 cup 118ml Sour cream

  8. 2 cups 474ml Half and half

Instructions Jump to Ingredients ↑

  1. Simmer potatoes, onion, stock, cucumbers, salt and pepper for 15 to 20 minutes, until vegetables are tender.

  2. Set aside to cool. With a food mill or food processor, puree potato mixture and sour cream.

  3. Stir in half and half, taste for seasoning. Serve well chilled Jen's Variations:

  4. 1) Do not add sour cream or half and half, it is really good without the extra calories 2) Serve it hot

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