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Full Online Book HomeLearning KitchenSoups - Cold - Chilled Beet And Cucumber Soup
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Soups - Cold -  Chilled Beet And Cucumber Soup Post by :jbworldnet Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2189

Click below to download : Soups - Cold - Chilled Beet And Cucumber Soup (Format : PDF)

Soups - Cold - Chilled Beet And Cucumber Soup

Serving Size: 8

2 pounds beets trimmed-about 8
1 yellow onion quartered
8 cups poultry stock
1 tablespoon granulated sugar
2 cucumbers peeled and seeded --cut into thin strips
2 tablespoons fresh lemon juice
2 tablespoons rice-wine vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup finely chopped fresh dill divided
1 cup nonfat plain yogurt optional --or low fat sour cream

In large nonreactive stockpot, over medium-high heat, combine beets, onion, Poultry Stock, 1 cup water and sugar. Cover; bring to boil. Reduce heat to low and simmer, covered, about 45 to 60 minutes, until beets are tender. With slotted spoon, transfer beets to colander. Reserve cooking liquid. Peel beets under cold running water. Halve 3 beets. Cut remaining beets into strips 1 inch long and 1/4 inch wide. Cover and refrigerate.

Strain cooking liquid through a fine mesh sieve into a large bowl. Remove and discard onion. In food processor fitted with metal blade, puree the 6 beet halves and 1 cup of the strained liquid. Add to the remaining strained liquid in the bowl. Cover and refrigerate at least 4 hours or overnight. Add beet strips, cucumber strips, lemon juice, vinegar, salt, pepper and half the dill to the chilled beet mixture. Stir well.

To serve, ladle into individual bowls and garnish with an equal amount of the yogurt and the remaining dill. Makes 8 servings.
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Soups - Cold -  Creamy Avocado Soup Soups - Cold - Creamy Avocado Soup

Soups - Cold -  Creamy Avocado Soup
3 avocados 1/2 cup coarsely chopped fresh cilantro 1/4 cup coarsely chopped onion 1/4 cup coarsely chopped green onion 1/4 cup coarsely chopped parsley 1 to 3 tablespoons lime juice 1 teaspoon chili powder 1 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon ground cumin 1/4 to 1/2 teaspoon hot sauce 1 (32 ounce) container chicken broth 1 (16 ounce) container sour cream* Process avocado in a blender or food processor until mixture is smooth, stopping to scrape down sides. Add cilantro and next 9 ingredients, and process until mixture is smooth, stopping to scrape down sides. Pour into a large bowl;

Soups - Chilled Avocado Soup Soups - Chilled Avocado Soup

Soups - Chilled Avocado Soup
1 small finely chopped clove of garlic 2 to 3 ripe avacados 2 cups buttermilk 4 teaspoons freshly squeezed lime juice pinch of Kosher Salt 1 Tablespoon finely chopped chives 1/2 tsp. cayenne pepper 1/4 cup tequilla or white wine 1 chopped Roma tomato 1 green onion finely chopped 1 tablespoon finely chopped cilantro 3 Tablespoons sour cream (in a bag or pastry bag, to be squeezed onto soup) Puree first two ingredients then add buttermilk, lime juice, salt, chives cayenne pepper and tequilla; process. If toothick add water to thin out. Now you want this the consistency of