Recipes > Soup > Cream of Cucumbers

Cream of Cucumbers


  • 4 cucumbers
  • 1 small white onion
  • 2 heaping tablespoonfuls of butter
  • 2 tablespoonfuls of flour
  • 1 quart of milk
  • 1 even teaspoonful of white pepper
  • 1 heaping teaspoonful of salt
  • 2 tablespoonfuls of rich cream


Peel and cut into slices the cucumbers and onion, put in a saucepan with enough boiling water to cover them, cook until tender, press through a fine sieve and pour into a saucepan, stand where it will keep hot without cooking. Have a cream sauce ready, made by melting the butter in a saucepan with the flour, let them cook together until the mixture no longer adheres to the pan, then add gradually the milk, white pepper, salt, let it boil for a few minutes until thick and pour into the cucumber purée, add the rich cream, let it come to the boiling point, and serve at once. This is a very delicate soup, and cooking or standing on the stove after it is done will spoil it. Groult's potato flour is nicer for thickening cream soups than the common flour, but, if used, only half the quantity called for in the recipes is needed.


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The Golden Age Cook Book (1898).

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