Cream of cucumber soup

Yield: 4 Servings

Measure Ingredient
2 tablespoons Butter
3 larges Cucumbers; peeled, seeded; and sliced
3 tablespoons Chopped onion
3 tablespoons Flour
3 cups (3/4 L) chicken stock (canned is ok)
1 cup (1/4 L) milk
½ cup (1 dL) cream
2 \N Egg yolks; slightly beaten
\N \N Salt to taste

From: Felicia Pickering <MNHAN063@...> Date: Thu, 8 Aug 1996 21:01:56 EDT Melt the butter in a pot, add the cucumbers and onion, and cook over low heat for 10 minutes, stirring often. Stir in the flour and cook for 3 minutes. Slowly add the stock and milk and bring to the boiling point.

Remove from heat and put through a strainer or vegetable mill or puree in a food processor or blender. Return to the pot, add the cream, egg yolks, and salt, and reheat, stirring, taking care not to boil.

Recipe is from _The Fannie Farmer Cookbook_.

EAT-L Digest 7 August 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .

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