Home › Soups › Onion and Cucumber Soup

Onion and Cucumber Soup

Cut and chop fine 2 large white onions and 3 cucumbers. Fry them for five minutes without browning in I tablespoonful of butter; add I pint of boiling water and simmer for forty-five minutes. Press through a sieve, getting as much pulp as possible. In another saucepan mix together I tablespoonful of butter and I tablespoonful of flour, add gradually I pint of hot milk and stir until smoothly thickened.

Gradually mix this with the cucumber purée, season highly with salt and pepper and simmer for five minutes. Serve with croutons.

Purée of Turnips Pare and thinly slice a number of white turnips and boil until tender in salted water. Drain and rub through a sieve. In a saucepan melt I tablespoonful of butter, add 1 teaspoonful of salt, 1/4 of a teaspoonful of white pepper and 2 tablespoonfuls of flour. When blended add gradually I cupful of good white stock and 2 cupfuls of milk, stirring until creamy and smooth. Add a little of this to the pulped turnips, of which there should be I good cupful; add to the contents of the saucepan, simmer for three minutes, adding more seasoning if necessary, and serve with croutons. If no stock is on hand all milk may be used.