Chilly Cucumber Soup
|All purpose flour||2 Tablespoon|
|Cucumbers||4 Large, peeled, seeded and finely chopped to make 3 1/2 cups|
|Finely chopped parsley||1⁄4 Cup (4 tbs)|
|Finely chopped celery leaves||1⁄4 Cup (4 tbs)|
|Golden onion soup mix||1 Ounce (1 Envelope, Lipton)|
|Water||2 Cup (32 tbs)|
|Light cream/Half and half||1 Pint (2 Cups)|
1. In a bowl, combine the soup mix with water and stir till blended. Keep aside.
2. In a heavy bottom sauce pan, melt butter over a medium flame.
3. Add flour to the butter and stir for 3 minutes until cooked.
4. Stir in the chopped cucumbers, parsley and celery. Reduce the heat and cook for 8 minutes till the cucumbers are tender.
5. Pour in the soup mixture. Bring to a boil. Reduce heat and cover the pan and simmer for 15 minutes.
6. Take pan off the flame and allow the soup to cool slightly before pouring the contents of the sauce pan into a food processor and blending into a smooth puree.
7. Strain the puree into a bowl.
8. Stir the cream into the soup.
9. Refrigerate the soup until it is well chilled.
10. Ladle the chilled soup into cold soup plates and garnish with cucumber slices, parsley and sliced lemon.