Cream of cucumber soup
4 Servings
Ingredients
| Quantity | 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 | Egg yolks; slightly beaten | |
| Salt to taste | ||
Directions
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, .