| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy, Eggs |
|
Soup |
4 |
Servings |
INGREDIENTS
| 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 |
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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