The soup is easy to make: 4 chopped cukes and a chopped onion are cooked in 4 Tbs butter till the onions are translucent. Add 3 Tbs flour for thickening, then a quart of water or chicken stock. Cook for 15 minutes, and when cool puree in a food processor; add some cream, or milk, as I do. This works for lots of vegetables: zucchini, broccoli, carrots etc. I often make extra for the freezer.
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