Quoted message said:From the St. Louis Post-Dispatch
Chilled Cream Of Cucumber Soup
Gourmet To Go Yield: about 8 cups.
1 pound yellow onions, diced 5 to 6 cloves garlic, pressed 2
tablespoons margarine
1/4 teaspoon ground white pepper 3 large cucumbers
1 (1.5-ounce) cans chicken broth 12 ounces cream cheese,
softened 1 tablespoon prepared horseradish 2 1/2
teaspoons onion salt 1 1/4 cups sour cream
2/4 cup Milnot (see note)
In a large pot, saute onions and garlic in margarine until
translucent, about 5 minutes; season with pepper. Remove
strips of cucumber peel, leaving part of the peeling intact.
Cut cucumbers in half lengthwise; scrape out seeds with a
spoon. Dice pulp. (You should have about 6 cups.) Add
cucumbers to pot and cook about 40 minutes, until cucumbers
are soft and translucent. Add broth; simmer, covered, about
15 minutes. Strain mixture. Refrigerate liquid. In a food
processor, puree solids; set aside. Place cream cheese in
food processor; process until smooth. Measure horseradish
and squeeze out liquid; add horseradish and onion salt to
cream cheese. Pulse to combine. Add sour cream, then Milnot;
pulse, scraping sides of bowl often, until mixed thoroughly.
In a large bowl, stir together cream cheese mixture and
pureed cucumber mixture; chill. Before serving, add reserved
cooking liquid to desired consistency. Taste and adjust
seasonings.
PER (1-CUP) SERVING: 337 calories; 29g fat (77 percent
calories from fat); 16g saturated fat; 73mg cholesterol;
7.5g protein; 12.5g carbohydrate; 8g sugar; 2g fiber;
1,212mg sodium; 166mg calcium; 331 mg potassium.
Note: Milnot is a blend of evaporated skim milk and
vegetable oil
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