Cold Cucumber Soup
|Grated cheese||2 Ounce|
|White pepper||To Taste|
|White stock||1 Pint|
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.
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