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August 2018

Easy Soup Recipes

Vegetables Recipes

Orak Orik Cabbage Scramble

Orak Orik Cabbage Scramble Recipe
2 T Oil 1 T Onion chopped 3 ea Garlic clove 3 oz Shrimp, small cooked and amp dice 1/2 t Sa...

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Cold Cucumber and Spinach Soup Recipe

Cold Cucumber and Spinach Soup recipe and other easy 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 Cold Cucumber and Spinach Soup recipe  PDF


Jim Vorheis 1 bn Green onions, sliced
2 tb Butter
4 c Diced cucumbers
3 c Chicken broth
1 c Chopped, fresh spinach
1/2 c Sliced, peeled potatoes
1/2 ts Salt
1 tb Lemon juice
Freshly ground pepper to taste 1 c Light cream
Radishes Green onions In a saucepan, saute green onions in butter until they are softened. Add cucumbers, chicken broth, spinach, potatoes, salt, lemon juice and pepper. Simmer uncovered until the potatoes are tender. Transfer the mi ture to a blender in batches and puree. Transfer the puree to a bowl and stir in the light cream. Let soup cool and chill for several hours, or overnight. Garnish each serving with thin slices of radishes and/or green onions. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis

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

Rating: 5.0 Rating 5.0
100 people have voted
Last Reviewed on 2018-08-21



Tuesday, Aug 21 2018 Download & Print Cold Cucumber and Spinach Soup recipe  PDF   Easy Soup recipes RSS   Thumsb up

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Shaker Chicken and Noodle Soup
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13 cups chicken stock 1/4 cup dry vermouth 1/4 cup butter 1 cup heavy cream 1/2 lb. medium egg noodles 3/4 cup flour 1 1/4 cups water 2 cups diced cooked chicken (use thighs only breasts are too tough) Salt and pepper to taste Chopped parsley Tarragon (1 2 tsp.) optional Combine 1 cup of the stock, the vermouth and butter. Bring to a boil and boil rapidly until mi ture is reduced to about 1/4 cup. It should have a syrupy consistency. Stir in the cream and set aside. Meanwhile, heat remianing stock to a boil. Add noodles and cook just until tender. Blend flour with water until smooth...

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