Try this Cold Cucumber and Spinach Soup recipe, or contribute your own.
Suggest a better descriptionIn a saucepan, saute green onions in butter until they are softened. Add cucumbers, chicken broth, spinach, potatoes, salt, lemon juice and pepper. Simmer uncovered until the potatoes are tender. Transfer the mixture to a blender in batches and puree. Transfer the puree to a bowl and stir in the light cream. Let soup cool and chill for several hours, or overnight. Garnish each serving with thin slices of radishes and/or green onions. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
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Serving Size: 1 Serving (377g) | ||
Recipe Makes: 8 | ||
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Calories: 459 | ||
Calories from Fat: 393 (86%) | ||
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Amt Per Serving | % DV | |
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Total Fat 43.7g | 58 % | |
Saturated Fat 27.1g | 135 % | |
Monounsaturated Fat 12.5g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 146.2mg | 45 % | |
Sodium 458.6mg | 16 % | |
Potassium 453.6mg | 12 % | |
Total Carbohydrate 12.7g | 4 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 11.8g | ||
Protein 7g | 10 % | |
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: 459
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