Cold Cucumber Soup

1. 1

   Melt butter and cook onions until transparent.

2. 2

   Add broth, potatoes, parsley, mustard, salt and pepper.

3. 3

   Cook on low until potatoes are tender.

4. 4

   Then put mixture in blender with raw cucumbers and puree.

5. 5

   Chill well before serving.

6. 6

   Then add cream. The mixture lasts well for a week in the refrigerator for small servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.