| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | Soup | 6 | Servings | |
INGREDIENTS
| 2 | Cucumbers, peeled & | |
| diced | ||
| 1 | c | Water |
| 1 | Onion, sliced | |
| 2 | t | Salt |
| 1/8 | t | Black pepper |
| 3/4 | c | Heavy cream |
| 1 | T | Chopped chives |
| 4 | T | Flour |
| 2 | c | Chicken broth |
| 2 | Whole cloves |
INSTRUCTIONS
Cook cucumbers, water, onion, salt & pepper until cucumbers are tender. Put in blender until smooth. Dissolve flour in 1/2 cup chicken stock. Combine with pureed cucumber, remaining chicken broth & cloves. Cook over medium heat, stirring constantly, until it boils. Boil for 2 minutes. Chill. Before serving, remove cloves, add cream & finely chopped chives. MADGE SABA From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Life Has Many Choices. Eternity Has Two.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 140
Calories From Fat: 102
Total Fat: 11.6g
Cholesterol: 40.8mg
Sodium: 1033.6mg
Potassium: 118.9mg
Carbohydrates: 6.4g
Fiber: <1g
Sugar: <1g
Protein: 2.9g