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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Serve Cold Ingredients:
2 cucumbers |
2 tablespoons thinly sliced green onion |
1 tablespoon butter |
1 tablespoon red wine vinegar |
4 cups chicken broth without fat |
1 avocado (or cream of celery soup for thickening) |
1 tablespoon corn starch |
1 salt to taste |
1/8 tablespoon dried tarragon or basil |
1/2 cup fat free sour cream |
3 tablespoons chopped fresh parsley |
Directions:
1. Peel, seed, and chop 2 cucumbers.
2. Cook the chopped scallions in the margarine until soft.
3. Add the chopped cucumbers and the wine vinegar.
4. Pour in the broth, and stir in the farina. Salt to taste, and add tarragon.
5. Let the soup simmer for 20 minutes, or until the cucumbers are soft.
6. Put the soup into a blender, and puree it.
7. Whisk in the sour cream.
8. Taste the soup for seasoning.
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