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Cucumber-Cream Soup

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Submitted by Cheyrl020

YIELD

10 servings

PREP

15 min

COOK

40 min

READY

Ingredients

3 3
MEDIUM MEDIUM CUCUMBERS
, seeded, and chopped (about 3 cups worth)
1 1
SMALL SMALL ONIONS
chopped, about 1/4 cup worth
3 45
TABLESPOONS ML BUTTER
or margarine
¼ 59
3 7.1E+2
CUPS ML CHICKEN BROTH
1 237

Directions

In 2-qt saucepan cook cucumbers and onion, covered, in butter or margarine about 15 minutes or until tender.

Stir in flour.

Add chicken broth and whipping cream; cook and stir until thickened and bubbly.

Pour half the mixture into blender container or food processor.

Cover and blend until mixture is smooth.

Set aside.

Repeat with remaining mixture.

Cover and chill.

Garnish with additional cucumber slices, if desired.

Makes 10 to 12 servings.

Microwave Cooking Directions: Use ingredients as listed above.

In a 2-quart nonmetal bowl or casserole place cucumbers, onion, and butter or margarine.

Cover with waxed paper and cook in a countertop microwave oven on high power about 7 minutes or until onion is tender.

Stir in flour. Add chicken broth and cream. Cover and micro-cook 8 minutes or until thickened and bubbly, stirring every two minutes. Blend half the mixture in blender container or food processor until smooth. Set aside; repeat with remaining. Cover and chill. Serve as directed above.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 426g (15.0 oz)
Amount per Serving
Calories 398 75% from fat
 % Daily Value *
Total Fat 33g 51%
Saturated Fat 20g 99%
Trans Fat 0g
Cholesterol 109mg 36%
Sodium 344mg 14%
Total Carbohydrate 6g 6%
Dietary Fiber 2g 6%
Sugars g
Protein 15g
Vitamin A 25% Vitamin C 11%
Calcium 7% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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