Cream of Cucumber Soup from The Times Cookery Book by Katie Stewart
This soup can also be served cold, in which case it may need thinning down with a little extra stock. The colour is much improved by the addition of one or two drops of edible green colouring, just...
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Ingredients
- 2 large cucumbers
- 1 oz (25 g) butter
- pinch sugar
- salt
- freshly milled pepper
- ½ oz (15 g) butter
- 1 bay leaf
- ½ onion
- ⅓ pint (1 teacupful) (¼ litre) milk
- 4 tablespoons single cream
- ½ pint (3 dl) chicken stock
- 1 level teaspoon flour
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