Cold Cucumber Soup

Time

prep 0:30      

Yield

3 quarts

Ingredients

Ingredients

1-1/4 lb. watercress
3/4 cup chicken stock
3 cups Half and Half
1 cup heavy cream
2-1/2 lb. cucumbers, peeled and coarsely chopped
1-1/2 lb. instant potato flakes
Salt, to taste

Instructions

Blanch watercress about 15 minutes. In a large blender, mix chicken stock, half and half and cream; blend a few seconds. Add chopped cucumber and purée. Add prepared potatoes and continue until creamy and smooth. Chill well before serving.

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1 Recipe Reviews

npecs23

npecs23 reviewed Cold Cucumber Soup on July 27, 2005

i found this recipe bland, it makes too much and is not good enough for left overs. something could be added to smooth out the taste as well as add flavor.