Prep 15 mins
Cook 30 mins
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.
- 3 cups cucumbers, sliced thin
- 4 cups chicken stock
- 1 slice onion
- 1 tablespoon butter
- 1⁄4 cup flour
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 2 cups milk, hot
- Parboil the cucumber slices for 10 minutes.
- While doing this, put the chicken stock in a kettle and let it simmer.
- Drain the cucumber slices and add them to the chicken stock.
- Add the slice of onion.
- Cook until the cucumbers and onion are soft.
- Remove vegetables from the kettle and press through a strainer.
- Put back into the chicken stock. Now blend the butter and the flour.
- Add this to the soup to thicken, strirring continuously.
- Season with the salt and pepper.
- Lastly, stir in the hot milk.
- Strain and serve while piping hot.