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Cucumber Puree Recipe
|Cucumbers||3 Large, peeled, seeded and diced|
|Onion||1 Large, diced|
|Unbleached flour||2 1⁄2 Tablespoon|
|Dried basil/Thyme||1⁄4 Teaspoon, crumbled|
|Brown chicken stock||5 Cup (80 tbs)|
|Lemon juice||1⁄2 Tablespoon|
|Dry sherry/Dry white wine||2 Tablespoon|
|Heavy cream||1 Cup (16 tbs)|
|Peeled seeded and minced cucumber||1⁄2 Cup (8 tbs)|
|Minced dill||2 Tablespoon|
Serving size: Complete recipe
Calories 2051 Calories from Fat 1253
% Daily Value*
Total Fat 142 g219%
Saturated Fat 82.9 g414.5%
Trans Fat 0 g
Cholesterol 461.6 mg
Sodium 2452 mg102.2%
Total Carbohydrates 156 g52.1%
Dietary Fiber 15.5 g61.8%
Sugars 50.1 g
Protein 52 g103.2%
Vitamin A 190.6% Vitamin C 198%
Calcium 56.3% Iron 62.4%
*Based on a 2000 Calorie diet
Sprinkle with flour and seasonings, cook, stirring, 3 minutes, and gradually add 2 cups of the stock.
Cook and stir until smooth and slightly thickened.
Cover and simmer 20 minutes.
Puree, add remaining stock, reheat to blend, cool, and add lemon juice, sherry and cream.
Chill and adjust seasonings to taste with salt, lemon juice and wine.
Garnish with lemon slices, minced cucumber and dill.