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Ingredients:
3 c. chicken broth
1 med. onion sliced
1 tbsp. corn oil
3 med. peeled and diced cucumbers
1 tsp. corn starch
1/4 tsp. salt
1/4 tsp. pepper
1/2 tsp. sweet basil
1/2 tsp. beaumonde
1 tsp. lemon juice
1/4 c. dry vermouth
1 tbsp. sour cream
chives to garnish
Direction:
Saute onions in oil, 5 minutes,
add the diced cucumbers. Blend corn starch with some cold
chicken broth, add to cucumbers and add rest of broth. Add
salt, pepper, basil and beaumonde. Bring to boil, simmer for
25 minutes. Put in blender, blend and add lemon juice, sour
cream. When blended add vermouth. Chill. Can be made several
days ahead. When serving, garnish with chives. CEE AAC Phoenix
Country Club
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For
Details about Ingredients , check your nearest American Store
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