Cream of Cucumber Soup


Rate this Recipe: 

No votes yet

An unusual soup that resembles vichyssoise.


2 tablespoons butter
2 or 3 cucumbers, peeled and chopped
4 stalks celery with leaves, chopped
3 tablespoons flour
3 cups hot chicken stock
1 quart milk
2 onion slices
1/2 teaspoon mace
1 cup cream
2 egg yolks, slightly beaten
Salt and pepper
Chopped chives


Melt butter in soup kettle. Saute cucumbers and celery until tender. Sprinkle with flour and stir until blended. Gradually add stock, stirring constantly, until mixture is smooth. Scald milk, onion, and mace in separate pan. Add milk mixture to kettle, and heat just to a boil. Combine cream and egg yolks in a bowl. Stir ½ cup of hot soup into egg and cream mixture and return mixture to kettle. Season to taste with salt and pepper. Cool and chill. Serve cold, garnished with chopped chives.

Cooking & Recipes


Serves 6-8

Preparation Method

Leave a Comment

Free Beginners Garden Guide

Vegetable Gardening for Beginners!
Your complete guide on how to grow a vegetable garden—from scratch!


You will also be subscribed to our Almanac Companion Newsletter


Solar Energy Production Today

94.60 kWh

Live data from the solar array at The Old Farmer's Almanac offices in Dublin, NH.