*  Exported from  MasterCook  *
 
                       Chilled Beet And Cucumber Soup
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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 mixing
 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.
 
 
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