Recipe Index
 

 



Home Page
Return to
Newsletter Archives
Return to Cucumber Recipes Index




                        



Chilled Cucumber Soup

2 tbsp. sherry
1 lg. onion, chopped
4 leeks, chopped
4 med. potatoes, chopped (3 c.)
1 c. chopped celery
3 tbsp. minced parsley
6 c. chicken broth
1 c. non-fat yogurt
3 lg. cucumbers
Salt to taste
Tabasco to taste
Worcestershire sauce to taste

In a soup pot, heat the sherry and saute the onions and leeks (a total of 4 cups between the 2) until golden. Add potatoes, celery, parsley and chicken broth. Cook until the vegetables are tender. Puree. Allow to warm to room temperature. Meanwhile, peel and grate the cucumbers (you should have about 2 cups). Blend into the cooled soup, along with the yogurt. Season to taste with salt, Worcestershire sauce and Tabasco. Refrigerate until well chilled, at least 4 hours. Garnish with chives.


http://www.nancyskitchen.com 


Click to Print this Recipe           

Want to share this recipe with a friend?
[ Click Here to send this recipe to a friend ]


Mr. Food eCookbook          

                    
                            
                               
                           Chili's Free Chips and Queso