Cream Of Cucumber Soup
|Butter||1⁄4 Cup (4 tbs) (4 Tablespoons)|
|Finely chopped chives||1 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
|Black pepper||To Taste|
|Chopped parsley/Paprika||1 Tablespoon|
Cut cucumbers in half lengthwise and scoop out the large seeds.
Coarsely shred the unpeeled cucumbers.
Melt butter in the top part of a large double boiler or saucepan; add cucumbers and chives and saute until lightly browned.
Blend in flour, salt, and pepper.
Scald milk and gradually stir in.
Place over hot water and cook, stirring occasionally, until thickened.