- Recipes Home
- Interest Groups
Icy Cucumber Soup Recipe
|Chopped white of leek/1 medium onion, chopped||2|
|Chopped green onions||1 Bunch (100 gm) (Use Only White And Tender Green Parts, Remove Coarse Outer Leaves)|
|Watercress leaves/1 cup parsley leaves||1 Cup (16 tbs)|
|Potatoes||2 Medium, peeled and chopped|
|Chicken consomme||6 Cup (96 tbs)|
|Freshly ground pepper||To Taste|
|Dry mustard/Ground cardamom||1⁄2 Teaspoon|
|Heavy cream||1 Cup (16 tbs)|
|Radishes||1 Cup (16 tbs), finely chopped|
Calories 325 Calories from Fat 169
% Daily Value*
Total Fat 19 g29.7%
Saturated Fat 11.9 g59.4%
Trans Fat 0 g
Cholesterol 65.6 mg
Sodium 1000.5 mg41.7%
Total Carbohydrates 35 g11.8%
Dietary Fiber 4 g16.2%
Sugars 8.3 g
Protein 6 g11.3%
Vitamin A 71.5% Vitamin C 61.8%
Calcium 13.9% Iron 16.7%
*Based on a 2000 Calorie diet
Over low heat, stirring frequently, cook the leeks and the onion in the butter until the vegetables are tender.
Do not let them brown.
Peel the cucumbers, cut them lengthwise into quarters, scrape off the seeds and chop.
Add the cucumbers, watercress, potatoes, chicken consomme, salt and pepper to taste and the mustard or cardamom to the onion mixture.
Simmer covered over low heat for about 20 minutes, or until the potatoes are tender.
Strain through a fine sieve or blend in a blender.
Check the seasonings.
Pour into a bowl; tightly cover the bowl with aluminum foil or plastic wrap.
Chill the soup thoroughly.