Cold Cucumber Soup
|Chopped onion/1 leek sliced and cubed||1⁄4 Cup (4 tbs)|
|Diced unpeeled cucumber||2 Cup (32 tbs)|
|Watercress leaves||1 Cup (16 tbs)|
|Finely diced raw potato||1⁄2 Cup (8 tbs)|
|Chicken broth||2 Cup (32 tbs)|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Dry mustard||1⁄4 Teaspoon|
|Heavy cream||1 Cup (16 tbs)|
|Chopped chives||1 Tablespoon|
|Chopped cucumber||1 Tablespoon|
|Chopped radishes||1 Tablespoon|
1. In a saucepan melt the butter and cook the onion in it until it is transparent. Add the remaining ingredients except the cream and vegetables for garnish and bring to a boil. Simmer fifteen minutes, or until the potatoes are tender.
2. Puree in an electric blender or put the mixture through a food mill and, if desired, through a sieve or cheesecloth. Correct the seasonings and chill.