Chilled Cucumber Chive Soup
|Reconstituted instant nonfat dry milk||2 1⁄2 Cup (40 tbs)|
|Chopped chives||3 Tablespoon|
Cut twelve 1/8 inch slices from one cucumber for a garnish.
Place slices in a small bowl of ice and water and set in refrigerator.
Shred enough of the remaining cucumber to yield 2 cups shredded cucumber.
Pour the milk into the top of a double boiler.
Evenly sprinkle a blend of flour, salt, pepper, and paprika over milk.
Beat with hand rotary or electric beater until just blended.
Add the shredded cucumber, bouillon cubes, and chives.
Cook over boiling water, stirring constantly, about 15 minutes, or until bouillon cubes are dissolved and mixture is slightly thickened.
Cool; chill about 3 hours.
Garnish servings with the cucumber slices.