Cold Cucumber and Spinach Soup
Cold Cucumber and Spinach Soup
Cold Cucumber and Spinach Soup




Cold Cucumber and Spinach Soup

1 bunch scallions, sliced
2 Tbsp butter
4 cup diced & seeded cucumbers
3 cup chicken broth
1 cup chopped spinach
1/2 cup sliced & peeled potatoes
1/2 tsp. salt
Lemon juice to taste
Ground pepper to taste
1 cup light cream

In a saucepan, saute 1 bunch of scallions, sliced, in 2 tablespoons butter
until they have softened. Add 4 cups diced and seeded cucumbers, 3 cups
chicken broth, 1 cup chopped spinach, 1/2 cup sliced and peeled potatoes,
1/2 teaspoon salt, and lemon juice and ground pepper to taste. Simmer the
mixture until the potatoes are tender. Transfer the mixture in batches to
a blender and puree it. Transfer the puree to a bowl and stir in 1 cup
light cream. Let the soup cool, then chill it for several hours. Serve
the soup in chilled bowls, garnished with chopped chives and paprika.
Serves 6 to 8 persons.

Source: http://www.recipegal.com/soups/Cold-...inach-Soup.htm





Cold Cucumber and Spinach Soup

Recipe By: Cooking Light

Serving Size : 4

2 teaspoons margarine
2 cups cucumber -- peeled, seeded,cubed
2 cups chicken broth
2 cups fresh spinach -- packed and torn
1 teaspoon chopped fresh dill
1/8 teaspoon salt
1/8 teaspoon 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

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.

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.

Source: http://www.jewish-food.org/recipes/cucusoup.htm





Cold Cucumber and Spinach Soup

2 tablespoons butter
1 onion, coarsely chopped
1 large potato, peeled and coarsely chopped
1 leek (with 2 inches of green) split, washed thoroughly,
and coarsely chopped
3 cups chicken stock
3 sprigs fresh parsley
Salt and freshly ground pepper
2 cucumbers, peeled, seeded, coarsely chopped
1/2 bunch (5 ounces) spinach, blanched and chopped
1/2 cup sour cream
1 tablespoon mayonnaise
1 teaspoon horseradish
Juice of 2 lemons
Dash of Tabasco
1 avocado (garnish)

Melt butter in large saucepan over medium heat. Add onion, potato and
leek. Reduce heat, cover and cook about 5 minutes. Add chicken stock,
parsley, salt and pepper and bring to boil. Reduce heat and simmer 20
minutes. Let cool, then puree in bender until smooth. Chill
thoroughly. Add remaining ingredients except avocado and puree until
smooth. Chill. Taste and adjust seasoning. Just before serving, peel
seed and dice avocado and stir into soup. Serves 4.

Bon Appetit Archives

Source:
http://labellecuisine.com/Archives/S...inach_soup.htm

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