---------------------------------------------------------------- From: rosasharn@my-deja.com Newsgroups: rec.food.recipes Subject: Collection (2) Cucumber Soup Followup-To: rec.food.cooking Date: 9 Jul 1999 12:15:30 -0600 Organization: Deja.com Reply-To: rosasharn@my-deja.com NNTP-Posting-Host: llama.swcp.com Cucumber Soup with Leeks and Celery Chilled Spinach and Cucumber Soup Cucumber Soup With Leeks and Celery Yield: 5 servings 2 teaspoons margarine 2 cups cubed peeled cucumber 3/4 cup thinly sliced leek 1/2 cup diced celery 2 cups low-salt chicken broth 1-1/2 cups diced peeled baking potato 1 cup water 1/2 teaspoon salt 1/8 teaspoon pepper 1/3 cup diced cucumber 1/3 cup plain low-fat yogurt Melt margarine in a large nonstick skillet over medium heat. Add cucumber, leek, and celery; cover, reduce heat to low, and cook 10 minutes or until vegetables are tender, stirring occasionally. Add broth, potato, water, salt, and pepper; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until potato is tender. Place cucumber mixture in a blender or food processor, and process until vegetables are finely chopped. Ladle soup into bowls, and top each serving with 1 tablespoon diced cucumber and 1 tablespoon yogurt. Yield: 5 servings (serving size: 1 cup). Nutritional Information: CALORIES 91 (25% from fat); FAT 2.5g (sat 0.7g, mono 1g, poly 0.7g); PROTEIN 3.4g; CARB 14.8g; FIBER 1.5g; CHOL 1mg; IRON 1.4mg; SODIUM 314mg; CALC 56mg SOURCE: Cooking Light YEAR Chilled Spinach-and-Cucumber Soup Yield: 4 servings 2 teaspoons margarine 2 cups peeled, seeded, and cubed cucumber 2 cups low-sodium chicken broth 2 cups tightly packed torn fresh spinach 1 teaspoon chopped fresh dillweed 1/8 teaspoon salt 1/8 teaspoon coarsely ground pepper Dash of ground nutmeg 3/4 cup nonfat sour cream alternative, divided 1/2 cup plain nonfat yogurt Thinly sliced unpeeled cucumber (optional) Fresh dillweed sprigs (optional) Melt margarine in a medium saucepan over medium heat. Add cucumber; saute 10 minutes or until lightly browned. Add broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Add spinach and next 4 ingredients; bring to a boil. Cover, reduce heat, and simmer 2 minutes. Place cucumber mixture in container of an electric blender; cover and process until smooth. Pour into a bowl; add 1/2 cup sour cream and yogurt, stirring with a wire whisk. Cover and chill. To serve, ladle into individual bowls; top with remaining sour cream. Garnish with cucumber slices and dillweed, if desired. Yield: 4 cups (serving size: 1 cup soup and 1 tablespoon sour cream). Nutritional Information: CALORIES 95 (27% from fat) / PROTEIN 7.1g / FAT 2.9g (SAT 0.7g, MONO 1.1g, POLY 0.8g) / CARB 9.7g / FIBER 1.5g / CHOL 1mg / IRON 1.6mg / SODIUM 212mg / CALCIUM 99mg From Cooking Light -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear. ---------------------------------------------------------------- From: "Dallas and Rina" Newsgroups: rec.food.recipes Subject: Cucumber Soup Followup-To: rec.food.cooking Date: 9 Jul 1999 12:40:57 -0600 Organization: @Home Network Canada Reply-To: "Dallas and Rina" NNTP-Posting-Host: llama.swcp.com Chilled Cucumber Soup -Company's Coming Soups and Sandwiches, by Jean Pare Note: Can be frozen for later 3 Tbsp. Butter or margarine 3 cups peeled, seeded and chopped cucumber 1 medium onion, finely chopped 2 Tbsp. all-purpose flour 1 tsp. salt 1/8 tsp. pepper (white is best) 1 Tbsp. lemon juice 2 cups chicken broth 1/4 tsp. dry dill weed 1/4 cup sour cream (optional) fresh dill weed for garnish Melt butter in frying pan. For easy removal of seeds, cut peeled cucumbers in half lengthwise, then use spoon as a scoop. Add cucumber and onion to butter. Saute until about half of the cucumber liquid has evaporated, about 10 minutes. Mix in flour, salt and pepper. Stir in lemon juice, chicken broth and dill weed. Heat and stir until it boils and thickens. Cool slightly. Run through blender. If you prefer chunky soup, omit blender step. Mat be frozen at this point. To serve, heat to simmering temperature. Whisk in sour cream, (also good without), and chill then serve. Fresh dill weed makes a good garnish. Makes about three cups. Variation: Cream of Cucumber Soup Use milk instead of chicken broth and skip chill step and directly serve. Melanie, I hope this is the one you were looking for. I love it. In summer I have it chilled with salad and in winter I have it hot with turkey and Swiss sandwiches. Enjoy!! Rina -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear. ---------------------------------------------------------------- From: Helen Watson Newsgroups: rec.food.recipes Subject: Collection (2) Cucumber Soup Followup-To: rec.food.cooking Date: 9 Jul 1999 12:37:46 -0600 Organization: Hotmail Reply-To: Helen Watson NNTP-Posting-Host: llama.swcp.com Chilled Cucumber Soup Chilled Cucumber and Coriander Soup From: "Melanie" I'm looking for a cold cucumber soup recipe that doesn't use >buttermilk. Please help and Thanks! Chilled Cucumber Soup By: Mum Yield: 4 servings 1 small onion; chopped 900 ml vegetable stock 1 large cucumber; peeled and diced 1 sprig mint 1 teaspoon arrowroot 4 tablespoons single cream Place the onion and stock in a pan, bring to the boil and simmer for 15 minutes. Add the cucumber and mint and simmer for about 10 minutes until the cucumber is cooked. Mix the arrowroot into the cream, add to the soup, slowly bring to the boil, stirring until thickened. Chill well. Serve garnished with the reserved cucumber or a little chopped mint. Chilled Cucumber and Coriander Soup By: Dairy Diary 1989 Yield: 4 servings 1 cucumber; finely diced 275 g natural yogurt 300 ml single cream 1 clove garlic; crushed 3 tablespoons fresh coriander leaves; chopped 1/2 tablespoon fresh mint; chopped salt and freshly ground pepper cucumber and yellow pepper; to garnish Place the cucumber, yogurt, cream and garlic in a blender or food processor and blend until the mixture is nearly smooth. Stir in the coriander, mint and seasoning to taste. Chill. Serve with diced cucumber and pepper. ~~~ Helen Watson Lots of recipes at http://www.hwatson.force9.co.uk -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.