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This puree can be served either hot or cold. Garnish with sliced cucumber and chopped parsley. Try substituting dill for the tarragon, if you like.
Ingredients
- 2 cucumbers
- 2 tablespoons thinly sliced green onion
- 2 tablespoons margarine
- 1 tablespoon red wine vinegar
- 4 cups chicken broth
- 1 tablespoon farina
- salt to taste
- 1/8 tablespoon dried tarragon
- ½ cup sour cream
- 3 tablespoons chopped fresh parsley
Directions
Step 1
Peel, seed, and chop 2 cucumbers.
Step 2
Cook the chopped scallions in the margarine until soft. Add the chopped cucumbers and the wine vinegar. Pour in the broth, and stir in the farina. Salt to taste, and add tarragon. Let the soup simmer for 20 minutes, or until the cucumbers are soft.
Step 3
Put the soup into a blender, and puree it.
Step 4
Pour the puree into a bowl, and whisk in the sour cream. Taste the soup for seasoning. Pour the soup into bowls, and garnish with cucumber slices and chopped parsley.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 117 | |
| % Daily Value * | |
| Total Fat9g | 11% |
| Saturated Fat3g | 17% |
| Cholesterol8mg | 3% |
| Sodium563mg | 24% |
| Total Carbohydrate6g | 2% |
| Dietary Fiber1g | 2% |
| Total Sugars2g | |
| Protein5g | |
| Vitamin C5mg | 25% |
| Calcium46mg | 4% |
| Iron1mg | 4% |
| Potassium286mg | 6% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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