Soup: Cucumber
A warm cucumber soup with a delicious yet delicate flavor, found in an old Gourmet magazine from 1950. -- Lauren
1. Melt butter in a saucepan, add scallions, and sauté gently until the scallions are partly cooked but not brown.
2. Add the cucumber slices, water, and a little salt and pepper, and simmer for 15 minutes or until the cucumbers are soft.
3. Stir in flour, mixed to a paste with a little cold water, and the hot chicken stock. Stir the mixture until it comes to a boil.
4. Run it through the KitchenAid food mill or a fine sieve.
5. Return the soup to the saucepan. Correct the seasoning, add the chopped cucumber and heavy cream. Reheat and serve.
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- Recipe byLauren Works
- Viewed 79 times
PREP TIME: 45 minutes
TOTAL TIME: 1 hour
from Gourmet, 1950 * garden bounty * One bowl = 2 points



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