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June 2019

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Chilled Beet and Cucumber Soup Recipe

Chilled Beet and Cucumber Soup recipe and other soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Chilled Beet and Cucumber Soup recipe  PDF



1 1/2 Lb. cooked beets peeled
2 Large cucumbers peeled, halved
lengthwise 2 Bunches spring onions (white and green part)
4 Tbsp. chopped parsley
4 oranges
2 Tbsp. red wine vinegar
3 C. or more chicken stock chilled
salt and freshly ground black pepper to taste dollop salted whipped cream or sour cream per serving
Steam or gently boil the beets about 15 minutes. When done, grate them on the coarse side of a grater. Remove the seeds from the cucumbers. Grate on the coarse side of the grater. Chop the green onions. Juice the oranges and grate the rind of 3 oranges. Put the beets, cucumbers, orange rind and juice and 2 cups cold chicken stock into a large mi ing bowl. Puree in a blender, in batches, until smooth. Chill for at least 3 hours before serving. Add more chicken stock to correct the consistency after chilling. To serve, ladle into chilled soup bowls. Garnish with salted whipped cream or sour cream.

Chilled Beet and Cucumber Soup recipe and other soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
662 people have voted
Last Reviewed on 2019-06-26



Wednesday, Jun 26 2019 Download & Print Chilled Beet and Cucumber Soup recipe  PDF   Soup recipes RSS   New

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