Hot Cucumber Soup
2 teaspoons butter
1 cucumber, peeled, seeded, thinly sliced
2 cups chicken stock
2 scallions, chopped
1/2 teaspoons vegetable salt seasoning
Pinch of nutmeg
2 tablespoons yogurt
2 teaspoons mint leaves, chopped
Sauté cucumber in butter for 2 minutes. Add scallions, chicken stock and spices. Simmer for 5 minutes. Serve hot, topped with yogurt and chopped mint.
From www.lpl.arizona.edu, reprinted from “The New York Times Bread and Soup Cookbook” by Yvonne Young Tarr.
Posted by Carole Koch
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