Cream of Cucumber Soup

By JimMac

Ingredients

• 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

Preparation

Step 1

Method:

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.