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Cucumber soup

Yields4 Servings

This is a refreshing soup if served cold and comforting if served hot. If you serve this hot, do not boil it once the cream has been added, just heat it up slowly.

 2 Large cucumbers, peeled and cubed
 1 Large onion
 2 tbsp Butter
 2 tbsp Flour
 2 Cans chicken broth (store bought or home made)
 1 cup 15% cream
1

Melt the butter and sauté the vegetables

2

Sprinkle flour over vegetables

3

Add broth

4

Cook until vegetables are soft

5

Run through a blender (or food processor) and through a strainer (to remove seeds)

6

Add cream and serve hot or cold.

Nutrition Facts

0 servings

Serving size