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Cream of Cucumber Soup


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  • 1 medium onion, chopped
  • 5 cucumbers, peeled, seeded and chopped or, use English Cucumbers
  • 1/2 cup butter
  • 1/2 cup flour
  • 1 1/2 quarts hot beef, chicken or Imperial Broth
  • 2 cups hot half-and-half
  • 1 cup whipping cream
  • chives, chopped
  • salt and pepper


Servings 6


Step 1


Sauté the onions and cucumber in butter. When soft, add the flour and blend thoroughly to form a roux. Add the hot broth and simmer for 15 minutes. Add the hot half-and-half and simmer for an additional 10 minutes.

Remove from the heat, place in a blender, and blend on high speed for 30 seconds. Add whipping cream; season with salt and pepper. Serve immediately or chill and serve cold. Garnish with chopped chives.

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