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Cucumber Bisque

Yankee Plus Dec 2015


Cucumber Bisque
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An icy blend of cucumber and sour cream, this soup makes a refreshing starter for a summer luncheon.

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  • 4 large cucumbers, peeled, seeded, and chopped
  • 3 green onions, white and green portion, sliced
  • 1 cup canned cannellini beans, drained
  • 3 cups chicken broth
  • 2 tablespoons chopped fresh chives
  • Salt and freshly ground white pepper
  • 1 cup sour cream


1. In a large saucepan, combine the cucumbers, onions, beans, chicken broth, and 1 tablespoon of the chives. Cover the pan and cook at a gentle bubble for 20 minutes or until the cucumbers are tender.
2. Pour into the container of a blender or processor and whirl until smooth. Transfer to a large bowl. Blend in the salt, pepper, and sour cream. Cover the bowl. Refrigerate until thoroughly chilled. Serve cold, sprinkled with the remaining tablespoon of chives.
Updated Thursday, November 18th, 2010

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