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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. |
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