Cold Cucumber Soup Recipe

Cucumber Soup
submitted by bahuja2001 at ifood.tv

Summary

CuisineCourse
MethodDish
Main Ingredient

Ingredients

 Butter2 Tablespoon
 Chopped onion/1 leek sliced and cubed1⁄4 Cup (4 tbs)
 Diced unpeeled cucumber2 Cup (32 tbs)
 Watercress leaves1 Cup (16 tbs)
 Finely diced raw potato1⁄2 Cup (8 tbs)
 Chicken broth2 Cup (32 tbs)
 Parsley sprigs2
 Salt1⁄2 Teaspoon
 Freshly ground black pepper1⁄4 Teaspoon
 Dry mustard1⁄4 Teaspoon
 Heavy cream1 Cup (16 tbs)
 Chopped chives1 Tablespoon
 Chopped cucumber1 Tablespoon
 Chopped radishes1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 1243 Calories from Fat 999

% Daily Value*

Total Fat 114 g175%

Saturated Fat 70.8 g354.2%

Trans Fat 0 g

Cholesterol 393.3 mg131.1%

Sodium 2326.6 mg96.9%

Total Carbohydrates 47 g15.8%

Dietary Fiber 5.8 g23.3%

Sugars 8.5 g

Protein 14 g27.4%

Vitamin A 129.7% Vitamin C 66.7%

Calcium 27.8% Iron 17.2%

*Based on a 2000 Calorie diet

Directions

1. In a saucepan melt the butter and cook the onion in it until it is transparent. Add the remaining ingredients except the cream and vegetables for garnish and bring to a boil. Simmer fifteen minutes, or until the potatoes are tender.
2. Puree in an electric blender or put the mixture through a food mill and, if desired, through a sieve or cheesecloth. Correct the seasonings and chill.
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