Cold Cucumber and Spinach Soup Bon Appetit
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
2/2 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.
--
Rec.food.recipes is moderated by Patricia Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: cdkitchen.comrfrOpen ↗ recipes.alastra.comrecipes.alastra.comOpen ↗