3 lg. cucumbers, chopped
2 lg. onions, chopped
3 cubes beef broth (to taste)
1 pt. water
3 tbsp. butter
Pepper and curry to taste
1 pt. milk
1 c. heavy cream
Nutmeg, grated
Chopped parsley

Saute onions and cucumbers in butter. Add water, beef broth, pepper, and curry. Cook until tender. Blend soup in a blender until it is creamy. Add milk and reheat. Serve with a dob of whipped cream and decorate with grated nutmeg and parsley. Serve hot.