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Category:Soups - Author:N/A- Contributor:

CUCUMBER SOUP

Ingredient:

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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Pick of the Week

Title:Philly Cheese Steak Salad - Author: - Contributor:

Ingredient:
Serves:2
CarbsPerServing:no counts provided Effort:Easy
Ingredients:
4 thin breakfast or chip steaks – cut into strips Olive Oil
Onion Green pepper4 slices Provolone cheese
Lettuce Tomato Mayo

Direction:
How to Prepare:
Brown onion and green pepper in a little bit of oil in skillet
.
Add
steak strips and cook until done.
Add slices of Provolone cheese and cook a few seconds until melted.
Serve on a bed of lettuce. Top with sliced tomatoes and mayo.