Return to Content

Cucumber Soup

Cucumber Soup
0 votes, 0.00 avg. rating (0% score)
Submit a Recipe Image


  • 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

Browse Similar Recipes

Sign-up for Yankee Magazine's FREE enewsletter!

and get a free digital issue, plus 30% off in the Yankee Store

Your New England Minute
Yankee Recipe Box
Yankee Exclusive Offers
Great Yankee Giveaway
Yankee's Travel Exclusives Newsletter

No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.