CUCUMBER SOUP I

Cucumber Soup I image

This puree can be served either hot or cold. Garnish with sliced cucumber and chopped parsley. Try substituting dill for the tarragon, if you like.

Provided by Richard

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 40m

Yield 6

Number Of Ingredients 10

Previous Next

Ingredients

2 cucumbers
2 tablespoons thinly sliced green onion
2 tablespoons margarine
1 tablespoon red wine vinegar
4 cups chicken broth
1 tablespoon farina
salt to taste
⅛ tablespoon dried tarragon
½ cup sour cream
3 tablespoons chopped fresh parsley

Steps:

Peel, seed, and chop 2 cucumbers.
Cook the chopped scallions in the margarine until soft. Add the chopped cucumbers and the wine vinegar. Pour in the broth, and stir in the farina. Salt to taste, and add tarragon. Let the soup simmer for 20 minutes, or until the cucumbers are soft.
Put the soup into a blender, and puree it.
Pour the puree into a bowl, and whisk in the sour cream. Taste the soup for seasoning. Pour the soup into bowls, and garnish with cucumber slices and chopped parsley.

Nutrition Facts : Calories 116.5 calories, Carbohydrate 5.6 g, Cholesterol 8.4 mg, Fat 8.6 g, Fiber 0.5 g, Protein 4.6 g, SaturatedFat 3.4 g, Sodium 563.4 mg, Sugar 1.7 g