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May 2019

Easy Soup Recipes

Salad Recipes

Relish Salad

Relish Salad Recipe
1/2 ts Salt 3 tb Brown sugar, packed 1/2 ts Dry mustard 1/3 c Cider vinegar 2 c Chopped cabbage...

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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: 3.5 Rating 3.5
770 people have voted
Last Reviewed on 2019-05-25



Saturday, May 25 2019 Download & Print Cold Cucumber and Spinach Soup recipe  PDF   Easy Soup recipes RSS   New

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Artichoke and Oyster Souffle
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4 md Artichokes 1 md Lemon, halved Oyster Souffle Base Oyster Sauce See recipes for Oyster Souffle Base, and Oyster Sauce. Trim the artichokes and rub the cut ends with lemon. (This prevents o idation which can turn the ends of the artichokes brown.) Drop the artichokes into boiling salted water and cook for 30 minutes or until the bottoms are just tender and a leaf pulls out with only slight resistance. Remove the choke from the water, re form the cooked artichoke and stuff with the souffle base. Preheat your oven to 375 F. Bake for 20 minutes or until the souffle is puffed ...

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