Happy Friday Facebook Fans! This weekend, while picking all those cucumbers, fresh from your gardens, why not try the recipe below. Please share this post with anyone you think might enjoy it!! Mount Vernon Cucumber Soup 3 cups cucumbers, sliced 1 slice onion 4 cups chicken stock 1 teaspoon salt 1/4 cup butter 1/4 cup flour 1/2 teaspoon pepper 2 cups milk, hot Parboil the cucumber slices for 10 minutes. While doing this, put the chicken stock in a kettle and let it simmer. Drain the cucumber slices and add them to the chicken stock. Add the slice of onion. Cook until the cucumbers and onion are soft. Take out of the kettle and rub through a strainer. Put back into the chicken stock. Now blend the butter and the flour. Add this to the soup to thicken, stirring continuously. Season with the salt and pepper. Lastly, stir in the hot milk. Strain and serve while piping hot. Shared from: The Early American Cookbook: Authentic Favorites by Historical Figures, by Kristie Lynn & Robert Pelton, 1983
Posted on: Fri, 09 Aug 2013 13:20:50 +0000
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