Return to Content

Cucumber Soup

Cucumber Soup
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 4 cucumbers
  • 4 scallions
  • 1 quart chicken stock
  • 1 tablespoon flour
  • 1 egg yolk
  • 1 cup cream
  • salt and pepper


Peel, seed, and thinly slice the cucumbers, peel and thinly slice the scallions, and simmer both with 1 cup of the stock until soft, about 15 minutes. Stir in the flour, cook for a few minutes, then add the rest of the stock and simmer 10 minutes longer. Stir in the cream and egg yolk and heat without boiling. The soup may be served hot or cold, garnished with finely chopped dill, watercress, parsley or mint, or a combination of these.
Updated Tuesday, August 14th, 2007

Bring New England Home

Subscribe for 1 year for only $19.97!

A 44% saving!


Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111