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Cucumber-Chervil Soup

2 scallions, chopped
4 tablespoons butter
3 1/2 cucumbers, peeled, seeded, and sliced
1 cup water
Salt and pepper
3 tablespoons flour
3 cups chicken or vegetable broth
1/2 cup minced chervil
1 cup cream or half and half

In medium saucepan saute scallions in melted butter until soft but not brown. Add cucumbers, water, and salt and pepper to taste. Simmer 15 minutes.

Stir in flour mixed to a paste with a little cold water, and broth. Stir until it comes to a boil, then simmer for 5 minutes. Puree in blender. Return to saucepan and add chervil and cream. Serve hot or cold.
Serves 4-6

Recipe submitted by Nancy Richter,

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