Title: Cream of Cucumber Soup
Categories: Soup
Yield: 4 Servings

2 tb Butter
3 lg Cucumbers; peeled,
-seeded; and sliced
3 tb Chopped onion
3 tb Flour
3 c (3/4 L) chicken stock
-(canned is ok)
1 c (1/4 L) milk
1/2 c (1 dL) cream
2 Egg yolks; slightly beaten
Salt to taste

From: Felicia Pickering

Date: Thu, 8 Aug 1996 21:01:56 EDT
Melt the butter in a pot, add the cucumbers and onion, and cook over low
heat for 10 minutes, stirring often. Stir in the flour and cook for 3
minutes. Slowly add the stock and milk and bring to the boiling point.
Remove from heat and put through a strainer or vegetable mill or puree in a
food processor or blender. Return to the pot, add the cream, egg yolks,
and salt, and reheat, stirring, taking care not to boil.

Recipe is from _The Fannie Farmer Cookbook_.

EAT-L Digest 7 August 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.