Tuesday, October 12, 2010

Cream of Cucumber Soup

cream of cucumber soup
  • 3 medium-sized cucumbers
  • 3 tablespoons butter
  • 1 tablespoon flour
  • 3 cups evaporated milk and 3 cups water
  • 2 beaten egg yolks
  • Salt to taste


  • Peel cucumbers, cut in halves lengthwise, remove seeds and slice very thin.
  • Melt butter in the saucepan and cook the cucumbers until transparent but not brown.
  • Blend in the flour and stir well.
  • Gradually add the milk, stirring constantly.
  • Pass the mixture through a sieve and simmer again in the saucepan. Season with salt.
  • Remove from fire and add the beaten egg yolks. Serve with crackers.

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