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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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Title:Cooked Amaranth - Author: N/A - Contributor:
Ingredient:

  • 1 1/2 cups water
  • 1/2 cup amaranth
  • salt



Direction:
Combine water, the amaranth, and a pinch of salt in a small saucepan, bring to a boil, and then reduce the heat to a simmer. Cover and cook over low heat for 25 minutes or until the water is absorbed, about 15 minutes. Makes about 1 cups.

Variation with Mixed Tiny Grains: Mix teff, amaranth, and quinoa, the latter thoroughly rinsed, and cook as described.
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