Cold cucumber soup

Cold cucumber soup

Ingredients/Components

• half and half - 1 pt
• butter or margarine - 3 Tbsp
• dry mustard - 2 tsp
• cans chicken broth - 2 item
• salt and pepper to taste - 1 item
• onions, chopped - 2 item
• parsley, chopped
• potatoes, diced - 2 item
• to 4 cucumbers, diced and peeled - 3 item

How to make cold cucumber soup:

Melt butter and cook onions until transparent. Add broth, potatoes, parsley, mustard, salt and pepper. Cook on low until potatoes are tender. Then put mixture in blender with raw cucumbers and puree. Chill well before serving. Then add cream. The mixture lasts well for a week in the refrigerator for small servings.

A frozen package of spinach (chopped, cooked and drained) add zip to mixture when blended. Serves 8 to 10.

Recipe categories: Low protein, Appetizers, Soups & stews.