Martha Washington'S Cucumber Soup

1. 1

   Parboil the cucumber slices for 10 minutes.

2. 2

   While doing this, put the chicken stock in a kettle and let it simmer.

3. 3

   Drain the cucumber slices and add them to the chicken stock.

4. 4

   Add the slice of onion.

5. 5

   Cook until the cucumbers and onion are soft.

6. 6

   Remove vegetables from the kettle and press through a strainer.

7. 7

   Put back into the chicken stock. Now blend the butter and the flour.

8. 8

   Add this to the soup to thicken, strirring continuously.

9. 9

   Season with the salt and pepper.

10. 10

    Lastly, stir in the hot milk.

11. 11

    Strain and serve while piping hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.