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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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I found this recipe in a book called Great American Favorite Brand Name Cookbook and I have not tried it yet, but I'm trying to get some stuff up here before I have to return the book. So if anyone tries it and has any comments, let me know. Hope you enjoy! (Does not include chill time) Ingredients:
2 tablespoons butter or 2 tablespoons margarine |
2 tablespoons all-purpose flour |
4 large cucumbers, peeled, seeded and finely chopped (about 3.5 cups) |
1/4 cup finely chopped parsley |
1/4 cup finely chopped celery leaves |
1 (1 ounce) envelope lipton golden onion soup mix |
2 cups water |
2 cups light cream or 2 cups half-and-half |
Directions:
1. In large saucepan, melt butter and cook flour over medium heat, stirring constantly for 3 minutes.
2. Add cucumbers, parsley and celery leaves. Reduce heat to low and cook 8 minutes or until vegetables are tender.
3. Stir in golden onion soup mix thoroughly blended with water. Bring to a boil, then simmer covered 15 minutes. Remove from heat and cool.
4. In food processor or blender, puree soup mixture. Stir in cream; chill. Serve cold and garnish, if desired, with cucumber slices and lemon peel.
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