Recipe - Chilled Cucumber Soup

One fourth cup Butter or margarine
4 cup Chopped peeled cucumbers
1 cup Chopped green onions
One fourth cup All purpose flour
4 cup Chicken broth
Salt & pepper
One half cup Half and half
Cucumber slices for garnish

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 eatlf.v096.n125

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