Wednesday, April 05, 2006

Iced Carrot 'n Cuke Soup

I apologize for not posting on Monday, but I am in the middle of the big Spring Cleaning and was pooped. Enjoy this delicious soup recipe while I go clean the windows.

2 cups finely chopped cucumber
1 cup chopped, cooked carrots
4 cups dairy sour cream
1 1/2 cups milk
1 clove garlic, minced
1 teaspoon salt
1 teaspoon allspice, optional
1/8 teaspoon freshly ground pepper
2 teaspoons chopped chives
2 tablespoons chopped parsley
Cucumber and carrot slices for garnish

Fold cucumbers and carrots into sour cream; stir in milk. Mix garlic with salt and add to sour cream mixture along with allspice, pepper, chives and parsley. Chill several hours or overnight. Serve in iced bowls or cups and garnish each with thin cucumber and carrot slices.

SOUR CREAM: The Gourmet Touch to Everyday Cooking


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