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
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