about 1 quart

How to Make It

Step 1

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

Step 2

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.

Step 3

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

Step 4

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

Oxmoor House Homestyle Recipes

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