Cold Cucumber Soup
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| 2 medium | cucumbers; peeled |
| 1/4 cup | peppers, green; chopped |
| 1 tsp | mustard, dry |
| 2 Tbsp | parsley |
| 1/4 tsp | Worcestershire sauce |
| 1 cup | milk, skim |
| 1/2 cup | cream, sour |
| 1 small | onion |
| | lemon for garnish |
| | parsley for garnish |
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| Combine all ingredients a little at a time in blender, and blend to |
| pure consistency. While still in blender container, store overnight in |
| refrigerator. Before serving, blend again slightly. Serve chilled with |
| lemon and parsley to garnish. |
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| Yield: 4 servings |
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| Contributor: _Mountain Measures_, Junior League, Charleston, WV, 1974 |
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| (ID: 79660) Mirror: rec.food.recipes: Tue, Jan 21, 2003 |