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Author Topic: Cold Cucumber Soup  (Read 11438 times)
Mommom
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« on: July 27, 2007, 05:42:41 PM »

Cold Cucumber Soup

From Best of the Best from Louisiana Cookbook

1 pint good chicken stock (preferably homemade, the kind that jells)
2 large cucumbers, peeled, seeded, but in chunks
1 piece of onion, size of a golf ball, cut in chunks
¼ teaspoon tarragon
Freshly ground pepper
Salt
1 small (8-ounce) carton sour cream
Chives, chopped or parsley, chopped
Paprika

Place first 6 ingredients in blender; blend well.  Leave in blender.  Chill.  Just before serving, blend again; add sour cream; blend.  Serve in chilled cups garnished with chopped parsley, chives or paprika.

At the point where mixture has been blended and before sour cream has been added, freeze for later use.  Make use of a bountiful cucumber crop!

Encore

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