Chilly Cucumber Soup
|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)|
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