Cold Cucumber Soup

Oxmoor House
8 cups


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3 tablespoons butter or margarine
2 medium onions, chopped
2 (13 1/2-ounce) cans chicken broth, undiluted
2 medium potatoes, peeled and cubed
1 1/2 tablespoons chopped fresh parsley
2 teaspoons dry mustard
1/2 teaspoon salt
1/4 teaspoon pepper
3 large cucumbers, unpeeled and sliced
1 cup half-and-half
Cucumber slices


Melt butter in a large saucepan. Add onion; sauté 10 minutes or until tender. Add broth, potatoes, parsley, mustard, salt, and pepper; cook over low heat 30 minutes or until potatoes are tender.

Combine potato mixture and cucumber in container of an electric blender; process 3 to 4 minutes or until pureed. Chill at least 4 hours.

Stir in half-and-half before serving; garnish with cucumber slices.

Created date

February 2010