| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Dairy, Eggs | Soup | 4 | Servings | |
INGREDIENTS
| 2 | T | Butter |
| 3 | Cucumbers, peeled | |
| seeded and sliced | ||
| 3 | T | Chopped onion |
| 3 | T | 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 |
INSTRUCTIONS
From: Felicia Pickering <MNHAN063@SIVM.SI.EDU> 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.
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Nutrition (calculated from recipe ingredients)
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Calories: 890
Calories From Fat: 590
Total Fat: 65.5g
Cholesterol: 287.6mg
Sodium: 666.9mg
Potassium: 646.6mg
Carbohydrates: 22g
Fiber: <1g
Sugar: 6.3g
Protein: 49.8g