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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 large cucumber, peeled and diced (about 2 cups) |
1/4 cup chopped onion |
1/4 cup chopped celery |
1/4 cup chopped green pepper |
3 sprigs fresh parsley |
3 tablespoons butter or margarine |
2 tablespoons all-purpose flour |
1 cup chicken broth |
1 cup half-and-half |
1/2 teaspoon salt |
1/4 teaspoon white pepper |
fresh dill weed sprigs |
Directions:
1. Combine cucumber, onion, celery, green pepper, and parsley in container of an electric blender; process until smooth. Set mixture aside.
2. Melt butter in a large saucepan over medium heat; add flour, and cook 1 minute, stirring constantly. Add chicken broth and half-and-half; cook, stirring constantly, until mixture is thickened and bubbly. Stir in salt and pepper.
3. Add reserved cucumber mixture to sauce; cook over medium heat, stirring frequently, until thoroughly heated.
4. Ladle soup into individual serving bowls; garnish each serving with dill weed, and serve warm. Soup may also be served chilled.
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