Chilled cream of cucumber soup
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | mediums | Cucumbers; peeled & diced |
| 1 | cup | Water |
| 1 | small | Onion; sliced |
| 2 | teaspoons | Salt |
| ⅛ | teaspoon | Black pepper |
| ¾ | cup | Heavy cream |
| 1 | tablespoon | Chopped chives |
| 4 | tablespoons | Flour |
| 2 | cups | Chicken broth |
| 2 | Whole cloves | |
Directions
Cook cucumbers, water, onion, salt & pepper until cucumbers are tender. Put in blender until smooth. Dissolve flour in ½ cup chicken stock. Combine with pureed cucumber, remaining chicken broth & cloves. Cook over medium heat, stirring constantly, until it boils. Boil for 2 minutes. Chill.
Before serving, remove cloves, add cream & finely chopped chives.
MADGE SABA
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .