cold cucumber and spinach soup
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| recipe by: cooking light |
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| serving size : 4 |
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| 2 tsp | margarine |
| 2 cup | cucumber -- peeled, seeded,cubed |
| 2 cup | chicken broth |
| 2 cup | fresh spinach -- packed and torn |
| 1 tsp | chopped fresh dill |
| 1/8 tsp | salt |
| 1/8 tsp | pepper -- coarsely cracked |
| dash | of ground nutmeg |
| 3/4 cup | nonfat sour cream -- divided |
| 1/2 cup | plain low-fat yogurt |
| | thinly sliced unpeeled cucumber -- optional |
| | fresh dillweed sprigs -- optional |
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| melt margarine in a medium saucepan over medium heat. add cucumber; |
| saute 10 minutes or until lightly browned. add broth; bring to a boil. |
| cover, reduce heat, and simmer 15 minutes. add spinach and next 4 |
| ingredients; bring to a boil. cover, reduce heat, and simmer 2 |
| minutes. |
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| place cucumber mixture in container of an electric blender; cover and |
| process until smooth. pour into a bowl; add 1/2 cup each sour cream and |
| yogurt, stirring with a wire whisk. cover and chill. to serve, ladle into |
| individual bowls; top with remaining sour cream. garnish with cucumber |
| slices and dillweed, if desired. |
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| source: http://www.jewish-food.org/recipes/cucusoup.htm |
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| (ID: 77105) Mirror: rec.food.recipes: Tue, Apr 20, 2004 |