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Cucumber Soup I

SUBMITTED BY: Richard

"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."
PREP TIME  10 Min
COOK TIME  30 Min
READY IN  40 Min
SERVINGS & SCALING
Original recipe yield: 6 servings
    
About  scaling  and  conversions

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
  • 1/8 tablespoon dried tarragon
  • 1/2 cup sour cream
  • 3 tablespoons chopped fresh parsley

DIRECTIONS

  1. Peel, seed, and chop 2 cucumbers.
  2. 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.
  3. Put the soup into a blender, and puree it.
  4. 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.
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REVIEWS

MORE MEMBER REVIEWS
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 23, 2003 by BOBBIANDRZEJEK
I think it's excellent. I made many quarts with all of the cucumbers from the garden. I froze a lot of it, and it thawed nicely. We had it often throughout the winter. I just had to whisk it a litle to mix the sour cream back in. A nice, refreshingly different soup.

19 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 2, 2006 by Ilovetocook
Excellent! Definitely love it with the dill. I skipped the butter part, and just used fat free cooking spray, which brought my weight watchers numbers down to 1 point using fat free sour cream-delicious! I also added a few dashes of Tobasco.

7 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 2, 2004 by BLUEGIRL5
This is a very nice recipe--great for a hot summer night's dinner party. I opted for the use of dill instead of tarragon; it seemed to go better with cucumbers. Regarding the use of farina: although the recipe says to add the farina right after the broth, I was afraid the farina would get lumpy being poured into liquid that was not hot. I waited for the broth to boil, and then I added the farina, whisking rapidly to make sure no lumps formed.

7 users found this review helpful


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Ragu
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NUTRITION INFORMATION

Servings Per Recipe: 6

Amount Per Serving

Calories: 115

  • Total Fat: 8.6g
  • Cholesterol: 8mg
  • Sodium: 563mg
  • Total Carbs: 5.1g
  •     Dietary Fiber: 0.7g
  • Protein: 4.6g

VIEW DETAILED NUTRITION

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