Chilly Cucumber Soup Recipe
Ingredients
| Butter/Margarine | 2 Tablespoon | |
| All purpose flour | 2 Tablespoon | |
| 4 large cucumbers, peeled, seeded and finely chopped | ||
| Parsley | 1/4 Cup (16 tbs), finely chopped | |
| 1/4 cup finely chopped celery leaves | ||
| 1 envelope Golden Onion Recipe Soup Mix | ||
| Water | 2 Cup (16 tbs) | |
| Light cream | 2 Cup (16 tbs) | |
Directions
Melt the butter in a large saucepan.
Stir in the flour and cook over medium heat, stirring constantly, for 3 minutes.
Add the cucumbers, parsley and celery leaves.
Cook over low heat for 8 minutes or until the cucumbers are tender.
Stir in the soup mix blended with the water.
Bring to a boil, then reduce the heat, cover and simmer for 15 minutes.
Remove from the heat and set aside to cool.
When cooled, puree the soup mixture in a food processor or blender.
Stir in the cream; cover and refrigerate
Stir in the flour and cook over medium heat, stirring constantly, for 3 minutes.
Add the cucumbers, parsley and celery leaves.
Cook over low heat for 8 minutes or until the cucumbers are tender.
Stir in the soup mix blended with the water.
Bring to a boil, then reduce the heat, cover and simmer for 15 minutes.
Remove from the heat and set aside to cool.
When cooled, puree the soup mixture in a food processor or blender.
Stir in the cream; cover and refrigerate
Chef
