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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
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A start for a Low Country dinner. Recipe from Southern Heritage Company's Coming! Cookbood -1983. Ingredients:
3 t butter or margarine |
2 med onions, chopped |
2 - 13 oz cans chicken broth, undiluted |
2 med potatoes, peeled and cubed |
1 1/2 t chopped fresh parsley |
2 t dry mustard |
1/2 t salt |
1/4 t pepper |
3 large cucumbers, unpeeled and sliced |
1 c half-and-half |
cucumber slices |
Directions:
1. Melt butter in a large sauce-pan.
2. Add onion; saute 10 minutes or until tender.
3. Add Broth, potatoes, parsley, mustard, salt, and pepper.
4. Cook over low heat 30 minutes or until potatoes are tender.
5. Combine potato mixture and cucumber in container of an electric blender; process 3 to 4 minutes or until pureed.
6. Chill at least 4 hours.
7. Stir in half-and-half before serving.
8. Garnish with cucumber slices.
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