Cream of cucumber soup

4 Servings

Ingredients

QuantityIngredient
2tablespoonsButter
3largesCucumbers; peeled, seeded; and sliced
3tablespoonsChopped onion
3tablespoonsFlour
3cups(3/4 L) chicken stock (canned is ok)
1cup(1/4 L) milk
½cup(1 dL) cream
2Egg 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, .