Cream Of Cucumbers Recipe

Peel and cut into slices four cucumbers and one small white onion, put

in a saucepan with enough boiling water to cover them, cook until

tender, press through a fine sieve and pour into a saucepan, stand

where it will keep hot without cooking. Have a cream sauce ready, made

by melting two heaping tablespoonfuls of butter in a saucepan with two

tablespoonfuls of flour, let them cook together until the mixture no

longer adheres to the pan, then add gradually a quart of milk, an even

teaspoonful of white pepper, a heaping teaspoonful of salt, let it boil

for a few minutes until thick and pour into the cucumber puree, add two

tablespoonfuls of rich cream, let it come to the boiling point, and

serve at once. This is a very delicate soup, and cooking or standing on

the stove after it is done will spoil it. Groult's potato flour is nicer

for thickening cream soups than the common flour, but, if used, only

half the quantity called for in the recipes is needed.

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