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Rosey Cucumber Soup

Recipe name:
Rosey Cucumber Soup

Recipe category:
Soups

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Recipe details:

2 large cucumber -- peeled, seeded & dic 16 ounces pickled beets, drained, juice reserved -- sliced 1/2 cup onion -- chopped 2 tablespoons parsley -- chopped 3 cups chicken broth 1 teaspoon sugar 1/4 teaspoon pepper salt and pepper -- to taste 1/2 cup sour cream -- for garnish green onion tops chopped -- for garnish In two batches, puree cucumbers, beets, onions, and parsley in processor or blender, then blend in the chicken broth, seasonings and sour cream; transfer to a container. Taste for seasoning, adding reserved beet juice to taste. Refrigerate several hours or for several days. Sprinklw tih chopped green onion tops or chives before serving

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Rosey Cucumber Soup

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