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Cold Cucumber Soup

Newman's picture
Ingredients
  Cucumbers 2
  Onion 1
  Butter 1 Ounce
  Cornflour 1 Ounce
  Grated cheese 2 Ounce
  Salt To Taste
  White pepper To Taste
  Milk 1 Pint
  White stock 1 Pint
  Cream 2 Tablespoon
Directions

Saute onion in butter, thicken with the cornflour, stirring gently.
Add chopped and peeled cucumbers, and mixed milk and stock.
Season to taste, and simmer until cucumber is soft.
Add grated cheese and cook for a further 5 minutes.
Put through mill or sieve, stir in cream, and when cool store in refrigerator.
Two or three finely cut cucumber rings make a pleasing garnish to this cold soup when served.
Here is an old Kentish recipe supplied by a friend in whose family the book has been for generations.
At a guess, I should say that this is an early nineteenth century recipe.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Dish: 
Soup
Ingredient: 
Vegetable

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1138 Calories from Fat 536

% Daily Value*

Total Fat 60 g92.7%

Saturated Fat 35.5 g177.7%

Trans Fat 0 g

Cholesterol 165.8 mg55.3%

Sodium 2267.6 mg94.5%

Total Carbohydrates 101 g33.7%

Dietary Fiber 4.3 g17.4%

Sugars 47.2 g

Protein 53 g106.1%

Vitamin A 37% Vitamin C 32%

Calcium 133.9% Iron 11.8%

*Based on a 2000 Calorie diet

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Cold Cucumber Soup Recipe