| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Soup | 6 | Servings | |
INGREDIENTS
| 1/4 | c | Butter or margarine |
| 4 | c | Chopped peeled cucumbers |
| 1 | c | Chopped green onions |
| 1/4 | c | All purpose flour |
| 4 | c | Chicken broth |
| Salt & pepper | ||
| 1/2 | c | Half and half |
| Cucumber slices for garnish |
INSTRUCTIONS
From: AuburnQT@aol.com Date: Fri, 16 Aug 1996 15:00:46 -0400 (The Good Housekeeping Illustrated Cookbook) Cook cucumbers and onions in butter or margarine over medium heat. Blend four well into pan juices. Gradually add broth, stirring, and cook until mixture thickens and begins to boil. Add salt & pepper to taste. Cover and simmer over low heat for 10 minutes, stirring occasionally. Remove from heat and refrigerate until chilled. Process in covered blender until smooth, then force through a strainer to remove seeds. Stir in half and half and serve in chilled bowls. Garnish with cucumber slices. 6 servings: 140 calories. (The only nutritional data listed in this book). Digest eat-lf.v096.n125 From the EAT-LF recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“The Bible: More up-to-date than tomorrow’s newspaper”