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Chilly Cucumber Soup

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Ingredients
  Butter/Margarine 2 Tablespoon
  All purpose flour 2 Tablespoon
  Cucumbers 4 Large, peeled, seeded and finely chopped
  Finely chopped parsley 1⁄4 Cup (4 tbs)
  Finely chopped celery leaves 1⁄4 Cup (4 tbs)
  Golden onion soup mix 1 1⁄4 Ounce (1 Envelope)
  Water 2 Cup (32 tbs)
  Light cream/Half and half 2 Cup (32 tbs)
Directions

Melt the butter in a large saucepan.
Stir in the flour and cook over medium heat, stirring constantly, for 3 minutes.
Add the cucumbers, parsley and celery leaves.
Cook over low heat for 8 minutes or until the cucumbers are tender.
Stir in the soup mix blended with the water.
Bring to a boil, then reduce the heat, cover and simmer for 15 minutes.
Remove from the heat and set aside to cool.
When cooled, puree the soup mixture in a food processor or blender.
Stir in the cream; cover and refrigerate

Recipe Summary

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

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Average: 4.4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2017 Calories from Fat 1533

% Daily Value*

Total Fat 175 g268.5%

Saturated Fat 108.8 g543.9%

Trans Fat 0 g

Cholesterol 597.4 mg199.1%

Sodium 3065.3 mg127.7%

Total Carbohydrates 105 g35.1%

Dietary Fiber 9.9 g39.5%

Sugars 22.9 g

Protein 25 g49.3%

Vitamin A 152.9% Vitamin C 81%

Calcium 60.8% Iron 32.6%

*Based on a 2000 Calorie diet

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Chilly Cucumber Soup Recipe