You may also like
Categories:Viewed: 87 - Published at: 2 years ago
Ingredients
- 5 medium cucumbers
- 2/3 c. onion, chopped
- 2 Tbsp. butter/oleo
- 1/4 c. flour
- 3 c. chicken broth
- 2 bay leaves
- salt and pepper to taste
- 1 c. half and half
- 1 Tbsp. lemon juice
- chopped dill
Method
- Peel cucumbers.
- Cut 4 into thin slices and set aside. Cut remaining cucumbers in half. Remove seeds and chop. Set aside. In a large saucepan, saute onion in butter 3 minutes. Blend in flour. Gradually add chicken broth, stirring well. Add all but 8 cucumber slices to broth mixture. Add bay leaves, salt and pepper. Cover and simmer 10 minutes. Remove bay leaves. Strain 2/3 broth in a large saucepan along with half and half, lemon juice and chopped cucumber.
- In electric blender, puree cooked cucumbers and remaining broth. Add to other ingredients in large saucepan. Heat slowly.
- Ladle into soup bowls.
- Top each serving with a cucumber slice and a sprinkle of chopped dill.
- Makes 6 to 9 servings.
