RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1262
| View Recipe |
|
|
| Recipe Name: |
Chilled Cucumber Soup |
| Source: |
|
Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
|
| Course: |
Soup |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
2 |
| Inactive Prep Time: |
2.00
Hours |
Original Num Servings: |
2 |
| Cooking Time: |
30.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$1.60
|
| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
|
Tested: |
Yes |
| Wine Type: |
|
Wine Suggestion: |
|
| Equipment Needed: |
|
| Suggested Sides: |
|
| Comments: |
|
|
Ingredients:
0.5 Teaspoon vinegar, white
|
Directions:
Sauté onion in butter and oil until tender. Add cucumber, broth, vinegar and dill. Simmer, uncovered for about 30 minutes.
Puree in blender, stir in cream, add salt and pepper to taste, and chill. |
|
|
|
| Nutrition per Serving: |
| Calories: |
305 |
Total Carbs: |
15.7 |
Net Carbs: |
0.0 |
| Cholesterol: |
12.2 |
Fat: |
24.2 |
Protein: |
7.15 |
| Fiber: |
0.35 |
Sodium: |
87.75 |
|
|
|
