Cucumber Soup Recipe
Ingredients
| Cucumber | 3 Cup (16 tbs), chopped | |
| Chicken stock | 1 1/2 Cup (16 tbs) | |
| Light cream | 1 1/2 Cup (16 tbs) | |
| Chives | 3 Tablespoon, chopped | |
| 1/3 cup chopped celery leaves | ||
| Parsley | 1/3 Cup (16 tbs), chopped | |
| Soft butter | 3 Tablespoon | |
| Flour | 3 Tablespoon | |
| Salt | 3/4 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Paper-thin lemon slices | ||
Directions
Put all ingredients except salt, pepper and lemon slices into glass of blender and whirl until smooth.
Pour into saucepan and heat to boiling, stirring constantly.
Season with salt and pepper.
Serve hot with a thin slice of lemon on top of each serving.
Note: If you don't have a blender, melt the butter in a saucepan and blend in flour.
Remove from heat and stir in chicken stock and light cream.
Return to moderate heat and cook, stirring constantly, until boiling.
Chop all vegetables as finely as possible and add them.
Heat well, season and serve as suggested.
Pour into saucepan and heat to boiling, stirring constantly.
Season with salt and pepper.
Serve hot with a thin slice of lemon on top of each serving.
Note: If you don't have a blender, melt the butter in a saucepan and blend in flour.
Remove from heat and stir in chicken stock and light cream.
Return to moderate heat and cook, stirring constantly, until boiling.
Chop all vegetables as finely as possible and add them.
Heat well, season and serve as suggested.
Chef
