Cucumber Soup

Name: Cucumber Soup
Ingredients: 3 large cucumbers; 2 tablespoons butter; 3 tablespoons flour; 3 cups White Stock III; 1 cup milk; 1 slice onion; 2 blades mace; ½ cup cream; Yolks 2 eggs; Salt and pepper

Ingredients

3 large cucumbers
2 tablespoons butter
3 tablespoons flour
3 cups White Stock III
1 cup milk
1 slice onion
2 blades mace
½ cup cream
Yolks 2 eggs
Salt and pepper

Steps

Peel cucumbers, slice, and remove seeds. Cook in butter ten minutes; then add flour and stock. Scald milk with onion and mace. Combine mixtures and rub through a sieve. Reheat to boiling-point and add cream and egg yolks. Season with salt and pepper.

More recipes with cucumber, butter, flour, broth or stock, milk, onion, nutmeg, cream or eggs

From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.