|White soup||1 1⁄2 Cup (24 tbs)|
|Milk||1 Cup (16 tbs)|
|For white soup|
|Boiled vegetables||1 Cup (16 tbs) (Potato, Cauliflower, Cabbage, Turnip, Parsnip, Etc.)|
|Onion||1 , finely chopped|
|Warm water||2 Cup (32 tbs)|
Melt butter in a pan and fry onion.
Cook for two minutes; add vegetables, warm water, salt and pepper.
Simmer for 5 minutes.
Remove from heat.
When slightly cool, liquidise and pass it through a sieve.
Combine cornflour and milk and add it to the strained soup.
If soup is too thick add either milk or water to thin it down.
Peel and finely chop or grate cucumber.
Just before serving, add it to the soup and simmer for five minutes.