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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