Cream of Cucumber Soup

Ingredients

• 3 cups of peeled cucumbers
• 4 cups of chicken stock
• a slice of onion
• 1/4 cup of flour
• 1/4 cup of butter

Method

1. 1

   Parboil cucumbers for 10 minutes, drain, and add them to chicken stock with onion.

2. 2

   Cook until soft, rub through a sieve, add flour and butter rubbed together, and season with salt and pepper to taste.

3. 3

   Strain and serve.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 119. The excerpt below is the record exactly as published.

CREAM OF CUCUMBER SOUP.— 3 cups of peeled cucum- bers cut in small pieces. Parboil for 10 minutes, drain, and add them to 4 cups of chicken stock, in which is a slice on onion. Cook until soft, rub through a sieve, add J4 cup each of flour and butter, rubbed together, and salt and pepper to taste. Strain and serve. — Mrs. Clark Mason, Bensen, 111. CREAM OF CURRY.— Put 1 qt. (or 4 cups) of milk in a double boiler and 1 onion with 4 cloves put in it, and when hot thicken with 1 tablespoon of thickening flour, rubbed smooth with 1 tablespoon of butter; add 2 tablespoons of boiled rice, 1 hard-boiled tgg, chopped fine, and 2 teaspoons or more of curry powder or paste. Remove the onion and serve with croutons. 1 tablespoons of chopped chives or pimentos is an addition to the soup. — Mrs. Frank MuUins, Franklin, 111. DUCHESS SOUP.— Cook 2 slices of carrots, and onion, or vegetables in some of butter 3 minutes, add 1 qt. of stock and 2 blades of mace; simmer 15 minutes, strain into white sauce made of butter, l4 cup of flour

Cook this with the app: pantry check, scaling, and the assistant.