1/4 cup unsalted butter or margarine
4 cups diced cucumber
1 cup chopped green onion
1/4 cup all-purpose flour
4 cups chicken broth
Salt and black pepper to taste
1/2 cup heavy cream, chilled
1/4 cup unsalted butter or margarine
4 cups diced cucumber
1 cup chopped green onion
1/4 cup all-purpose flour
4 cups chicken broth
Salt and black pepper to taste
1/2 cup heavy cream, chilled
Prepare ahead of time
In a pot, melt the butter or margarine
Sauté the cucumber and green onion until the onions are soft, about 5 minutes
Add the flour and stir well
Gradually add the chicken broth, stirring constantly
Cook until the mixture thickens slightly and starts to simmer
Season with salt and pepper to taste
Reduce heat
Cover the pot and cook slowly for 10 minutes, stirring occasionally
Chill in refrigerator
To serve, place 2 cups of the soup mixture at a time in a blender
Blend until smooth
Strain through fine-mesh sieve to remove seeds
Add heavy cream and garnish with cucumber slices
Serves 6.
