Creamy Cucumber Soup with Mace
From: Lise, Cap-de-la-Madeleine, Quebec, Canada
Servings: 6
  • 3 large cucumbers
  • 3 tablespoons [45 g] butter or margarine
  • 2 tablespoons [17.5 g] flour
  • 2 cups [500 mL] chicken broth
  • 1 cup [250 mL] milk
  • 1/2 onion, chopped
  • 1 pinch mace
  • 1/2 cup [125 mL] heavy cream [15%]
  • Salt and pepper, to taste
  • Peel, half lengthwise, seed then chop cucumbers.
  • Into a casserole, heat butter and margarine into a casserole.
  • Soften chopped cucumbers for 10 minutes.
  • Well mix in flour then slowly pour in chicken broth.
  • Cook over low heat stirring until just thickened.
  • Into a clean casserole over low heat, bring together milk, chopped onion and mace to just a boil.
  • Remove from heat, mix in chopped cucumbers then puree mixture into a blender until smooth.
  • Pour into a clean casserole and bring to just a boil; remove from heat before stirring in cream.
  • Salt, pepper and serve.