Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Onions |
| 4 tablespoons | Olive oil |
| \N \N | Salt |
| \N \N | Pepper |
| 1 quart | Bouillon |
| 1 cup | White wine |
| 2 tablespoons | Butter |
| 2 tablespoons | Flour |
| 4 larges | Cucumbers |
| ¼ cup | Parsley |
| ¼ cup | Celery leaves |
| 2 cups | Cream |
Cut the onions into fine slices. Heat the oil in a pot, put the onions into the pot and steam until the onions become light brown.
Add stock and white whine, season with salt and pepper. Let simmer for about 15 min. Meanwhile finely chop the peeled and seeded cucumbers, the parsley and the celery leaves. Then melt the butter in an saucepan and cook the flour over medium heat for some minutes, constantly stirring. Add the chopped cucumbers, parsley and celery leaves; reduce to low heat and allow to simmer until the cucumbers are tender (takes about 7 to 9 minutes). Add the content of the saucepan to the onion soup and let simmer for another 15 minutes.
Cool. Put the cooled soup into a food processor, add the cream and chill well. Garnish with chopped cucumber and one slice of lemon.
Thanks, Ronjon. ----