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Cream of Cucumber Soup

Yankee Plus Dec 2015


Cream of Cucumber Soup
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An unusual soup that resembles vichyssoise.

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  • 2 tablespoons butter
  • 2 or 3 cucumbers, peeled and chopped
  • 4 stalks celery with leaves, chopped
  • 3 tablespoons flour
  • 3 cups hot chicken stock
  • 1 quart milk
  • 2 onion slices
  • 1/2 teaspoon mace
  • 1 cup cream
  • 2 egg yolks, slightly beaten
  • Salt and pepper
  • Chopped chives


Melt butter in soup kettle. Sauté cucumbers and celery until tender. Sprinkle with flour and stir until blended. Gradually add stock, stirring constantly, until mixture is smooth. Scald milk, onion, and mace in separate pan. Add milk mixture to kettle, and heat just to a boil. Combine cream and egg yolks in a bowl. Stir 1/2 cup of hot soup into egg and cream mixture and return mixture to kettle. Season to taste with salt and pepper. Cool and chill. Serve cold, garnished with chopped chives.
Updated Monday, September 17th, 2007

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