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Categories:Viewed: 80 - Published at: 2 years ago
Ingredients
- 3 Tbsp. butter or margarine
- 2 onions, chopped
- 3 to 4 cucumbers, diced and peeled
- 2 potatoes, diced
- 1 1/2 tsp. parsley, chopped
- 2 tsp. dry mustard
- 2 cans chicken broth
- 1 pt. half and half
- salt and pepper to taste
Method
- Melt butter and cook onions until transparent.
- Add broth, potatoes, parsley, mustard, salt and pepper.
- Cook on low until potatoes are tender.
- Then put mixture in blender with raw cucumbers and puree.
- Chill well before serving.
- Then add cream. The mixture lasts well for a week in the refrigerator for small servings.
