Recipe - Cream Of Cucumber Soup

2 tablespoon Butter
3 lg Cucumbers; peeled,
seeded; and cut or sliced up
3 tablespoon Chopped onion
3 tablespoon Flour
3 cup (Three fourths L) chicken stock
(canned is ok)
1 cup (One fourth L) milk
One half cup (1 dL) cream
2 Egg yolks; slightly beaten
Salt to taste

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_.

EATL Digest 7 August 96

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