Cold cucumber soup
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Leeks, chopped fine |
| ¼ | cup | Onion, chopped fine |
| ¼ | cup | Celery, chopped fine |
| 3 | Cucumbers, peeled, seeded, | |
| And chopped | ||
| Butter | ||
| ¼ | cup | Sherry |
| 2 | cups | Chicken stock |
| Roux* | ||
| Salt and pepper to taste | ||
| Pinch of sesame seeds, dry | ||
| Mustard, thyme, chervil | ||
| 1 | pint | Light cream |
| ¼ | cup | Orange juice |
Directions
Saute the leeks, onions, celery, and cucumbers in butter. Add sherry, chicken stock and seasonings and let cook 20 minutes. Add roux* to thicken and then add light cream. Cook 15 minutes and cool. Add the orange juice and serve cold. *Roux-Mixture of melted butter and flour used to thicken soups and
sauces