Cream of Cucumber Soup
- 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
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.