40 min.
Preparation time
Preparation: 10 min.
Cooking: 30 min.
Gaps: no
Total: 40 min.
Servings
Serve: 6 persons
Weight Per Serving: 288g
Price Per Serving: 1.08$
95kcal
Nutrition
Calories: 95kcal
Protein: 9.17%
Fat: 73.86%
Carbs: 16.97%
Ingredients
- 4 cups chicken broth
- 2 cucumber
- 0.1 tablespoon tarragon dried
- 3 tablespoons parsley fresh chopped
- 2 tablespoons spring onion thinly sliced
- 2 tablespoons butter
- 1 tablespoon red wine vinegar
- 6 servings salt to taste
- 0.5 cup cream sour
Equipment
Directions
- Peel, seed, and chop 2 cucumbers.
- Cook the chopped scallions in the margarine until soft.
- Add the chopped cucumbers and the wine vinegar.
- Pour in the broth, and stir in the farina. Salt to taste, and add tarragon.
- Let the soup simmer for 20 minutes, or until the cucumbers are soft.
- Put the soup into a blender, and puree it.
- Pour the puree into a bowl, and whisk in the sour cream. Taste the soup for seasoning.
- Pour the soup into bowls, and garnish with cucumber slices and chopped parsley.
Nutrition Facts
Properties
Nutrition Score
5.9539130666982%
Flavonoids
Nutrients percent of daily need