Danish Cucumber Soup Recipe

Name: Danish Cucumber Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 medium cucumbers; 2/3 c. onion, chopped; 2 Tbsp. butter/oleo; 1/4 c. flour; 3 c. chicken broth; 2 bay leaves; salt and pepper to taste; 1 c. half and half; 1 Tbsp. lemon juice; chopped dill

Servings: persons

1
Peel cucumbers.
2
Cut 4 into thin slices and set aside. Cut remaining cucumbers in half. Remove seeds and chop. Set aside. In a large saucepan, saute onion in butter 3 minutes. Blend in flour. Gradually add chicken broth, stirring well. Add all but 8 cucumber slices to broth mixture. Add bay leaves, salt and pepper. Cover and simmer 10 minutes. Remove bay leaves. Strain 2/3 broth in a large saucepan along with half and half, lemon juice and chopped cucumber.
3
In electric blender, puree cooked cucumbers and remaining broth. Add to other ingredients in large saucepan. Heat slowly.
4
Ladle into soup bowls.
5
Top each serving with a cucumber slice and a sprinkle of chopped dill.

513

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 5 medium cucumbers, 2/3 c. onion, chopped, 2 Tbsp. butter/oleo, 1/4 c. flour, and more.

Yes, Danish Cucumber Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Danish Cucumber Soup

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