Cream Of Cucumber Soup

Oxmoor House
about 1 quart


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1 large cucumber, peeled and diced (about 2 cups)
1/4 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped green pepper
3 sprigs fresh parsley
3 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 cup chicken broth
1 cup half-and-half
1/2 teaspoon salt
1/4 teaspoon white pepper
Fresh dill weed sprigs


Combine cucumber, onion, celery, green pepper, and parsley in container of an electric blender; process until smooth. Set mixture aside.

Melt butter in a large saucepan over medium heat; add flour, and cook 1 minute, stirring constantly. Add chicken broth and half-and-half; cook, stirring constantly, until mixture is thickened and bubbly. Stir in salt and pepper.

Add reserved cucumber mixture to sauce; cook over medium heat, stirring frequently, until thoroughly heated.

Ladle soup into individual serving bowls; garnish each serving with dill weed, and serve warm. Soup may also be served chilled.

Created date

February 2010