CUCUMBER-HERB CREAM SOUP 
2 med. cucumbers
1 c. water
2 sm. sliced onions
1/4 tsp. salt
1/8 tsp. white pepper
1/4 c. flour
2 c. chicken stock
2 cloves
3/4 c. chilled heavy cream
1 tbsp. chopped chives

Pare, seed and slice cucumbers into saucepan. Add next 4 ingredients. Cook, covered, until very soft. Puree through blender. Stir until smooth, flour and 1/2 cup chicken stock. Stir balance of chicken stock into paste. Add cucumber puree and cloves.

Stir soup over low heat. Simmer 2 minutes. Remove cloves. Chill in covered container. Before serving stir in cream. Serve soup very cold. Garnish with chopped chives. Serves 4.

 

Recipe Index