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NANTUCKET CUCUMBER SOUP | |
3 potatoes, cubed 2 leeks, chopped 1 sprig fresh parsley 1 tsp. salt 1/2 tsp. pepper 2 onions, finely chopped 1/2 c. batter 2 c. light cream 1 lg. cucumber, peeled and finely chopped In a kettle place potatoes, leeks, parsley, salt, pepper and 1 quart of water. Cover and simmer gently for 1 1/2 hours. Saute onions in butter until soft and yellow. Combine onion with mixture in kettle; put through a sieve or pour into blender and puree. Chill. When soup is cold, stir in cream and cucumbers. Garnish each serving with minced parsley and serve VERY COLD. Makes 4 to 6 servings. |
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