Cucumber Soup


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Serves | Prep Time | Cook Time

Why I Love This Recipe

can be served hot or cold

I know! It sounds kind of weird. But, don't turn up your nose just yet!! The first time my mother served this to the family, we all were very skeptical. We were raised to never turn up your nose at something new. You never know, you might like it!! We did!!!!! In fact, because of THIS cucumber soup recipe, I tried a different version last summer and it, too was really, really good!! I'll have to share that recipe as well!!


Ingredients You'll Need

1 stick butter
3 ripe, peeled, seeded cucumbers - By ripe, I mean large cucumbers that have turned yellow

2 potatoes, peel& chop or shred them.
3 medium onions, Chopped
1 qt. chicken broth

Salt to taste


Directions

I know! It sounds kind of weird. But, don't turn up your nose just yet!! The first time my mother served this to the family, we all were very skeptical. We were raised to never turn up your nose at something new. You never know, you might like it!! We did!!!!! In fact, because of THIS cucumber soup recipe, I tried a different version last summer and it, too was really, really good!! I'll have to share that recipe as well!!


Cucumber Soup


(can be served hot or cold)


Melt 1 stick butter in soup kettle. Shred 3 *ripe*, peeled, seeded cucumbers. Shred or chop them and sauté in butter.


Meantime, peel 2 potatoes & chop or shred them.


Chop 3 medium onions.


Add to cucumber/ butter mixture, 1 qt. of chicken broth.


Add chopped potatoes & onions.


Bring to boil and simmer 20 minutes. Put in blender & pureé. (being careful as this in very hot!)


Salt lightly to taste.


Yield: approx. 2 qts.


This soup freezes very well.


By *ripe*, I mean large cucumbers that have turned yellow. These make the best soup! But you can use large green cucumbers if you prefer. If you use yellow cukes, your soup will taste a bit more mild and will be a nice creamy color. If you use green cukes, it has a nice pretty pastel green color.


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