Try this Chilled Cucumber Soup recipe, or contribute your own.
Suggest a better descriptionIn a large pot, brown garlic in a little stock. Clean and chop leeks into quarter slices and add to garlic, cooking with a little stock until soft. While softening, chop cucumber into rounds and add to leeks and garlic. Pour in stock and bring the mixture to a boil. Once boiling, turn down heat to med. to low, and simmer until the vegetables are soft (approx. 10 min.). When vegetables are soft, puree until smooth in a blender or food processor. Pour mixture into large bowl and allow to cool. Once cooled, add buttermilk and combine. Stir in mint and chives into soup. Refrigerate min. 2 hrs to overnight. When ready to serve, garnish with salad shrimp, fresh chives and a sprig of mint. Posted to Digest eat-lf.v097.n208 by Sandra Kidd
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Serving Size: 1 Serving (158g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 10 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 652.7mg | 23 % | |
Potassium 6.1mg | 0 % | |
Total Carbohydrate 2.4g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 2.4g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 10
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