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Chilled Cucumber Cream Soup

Mormon.Cook's picture
  Onions 2
  Cucumbers 2
  Leeks 2
  Butter/Margarine 3 Tablespoon
  Chicken broth 2 Cup (32 tbs)
  White pepper 1⁄8 Teaspoon
  Butter/Margarine 1 Tablespoon
  Flour 1 Tablespoon
  Heavy cream 1⁄2 Cup (8 tbs)
  Dill weed 1 Teaspoon
  Lemon juice 1⁄2 Teaspoon
  Cucumber 1

Cook onions, 2 cucumbers, and leeks in butter until soft but not brown, about 30 minutes. Add chicken broth, salt, and pepper and bring to a boil. Make a roux with 1 tablespoon butter and flour; whisk into the soup. Simmer gently for 30 minutes to develop the flavor. Remove from heat and whirl in a blender until smooth. Strain puree into a bowl and add cream, dill weed, lemon juice, hot-pepper sauce, and chopped cucumber. Chill thoroughly. Taste to correct seasonings. Serve in soup bowls.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 222 Calories from Fat 139

% Daily Value*

Total Fat 16 g24.4%

Saturated Fat 9.8 g49.1%

Trans Fat 0 g

Cholesterol 48.9 mg16.3%

Sodium 226.9 mg9.5%

Total Carbohydrates 19 g6.3%

Dietary Fiber 2.4 g9.8%

Sugars 5.9 g

Protein 3 g6.3%

Vitamin A 33.5% Vitamin C 22.4%

Calcium 8.9% Iron 11.7%

*Based on a 2000 Calorie diet

Chilled Cucumber Cream Soup Recipe