Hideg Kapros Tokleves—Cold Cream-of-Squash Soup

From American cooking: the melting pot

Cookbook

Author(s): James Patrick Shenton

Page 24

Cuisine: Eastern European

Course: Soups and Stews

Reviews

1 reviews, average rating 5.0 / 5

Sort: Date ↕ Rating ↕ Difficulty ↕ Cooked ↓

7 years ago

★ ★ ★ ★ ★ 5/5

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A very nice tasty, cold soup. Just enough potato to thicken it, but not enough to give an earthy taste that would be too much on a hot summer day.

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