Martha Washington's Cucumber Soup
Recipe: #8475
March 04, 2013
Categories: Poultry Brine, Cucumber, Onions, Authentic, Brunch, Easter, Labor Day, Mothers Day, Sunday Dinner, Thanksgiving, Diabetic, No Eggs, more
"Category: 18TH CENTURY . Serves: 6 . Long before Martha Washington served as First Lady, kitchen and farm gardens had gone beyond corn, beans and squash. A great variety of vegetables were grown including artichokes, cucumbers, cauliflower, peppers, asparagus, beets, peas, lettuce, and salad greens. This enabled Mrs. Washington to serve her guests sophisticated soups such as this one . First posted to the web by Shadows on July 04, 2007. . Prep Time: 15 mins Total Time: 45 mins Servings: 6"
Ingredients
Nutritional
- Serving Size: 1 (325.1 g)
- Calories 265
- Total Fat - 11.1 g
- Saturated Fat - 4.9 g
- Cholesterol - 60.8 mg
- Sodium - 1132.3 mg
- Total Carbohydrate - 20.9 g
- Dietary Fiber - 2.5 g
- Sugars - 3.7 g
- Protein - 20.9 g
- Calcium - 48.6 mg
- Iron - 1.8 mg
- Vitamin C - 5.9 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Parboil the cucumber slices for 10 minutes.
Step 2
While doing this, put the chicken stock in a kettle and let it simmer.
Step 3
Drain the cucumber slices and add them to the chicken stock.
Step 4
Add the slice of onion.
Step 5
Cook until the cucumbers and onion are soft.
Step 6
Remove vegetables from the kettle and press through a strainer.
Step 7
Put back into the chicken stock.
Step 8
Now blend the butter and the flour.
Step 9
Add this to the soup to thicken, strirring continuously.
Step 10
Season with the salt and pepper.
Step 11
Lastly, stir in the hot milk.
Step 12
Strain and serve while piping hot.
Tips
No special items needed.