- 1 tablespoon butter
- 1 cup chopped onion
- 2 teaspoons unbleached all-purpose flour
- 2 medium cucumbers, peeled and sliced (about 3 cups)
- 1 cup chicken broth
- 1 cup plain yogurt
- 1 tablespoon chopped fresh parsley
- ½ teaspoon salt
- a few grindings of fresh black pepper
This soup must be prepared a day in advance.
In a medium pot over moderate heat, melt butter and sauté onion until transparent. Whisk in flour and slowly add chicken broth. Continue whisking until mixture is well combined. Add cucumbers to broth mixture. Cover pot and bring mixture to a boil, decrease heat and simmer for 45 minutes or until cucumbers are fork tender. Remove from heat and allow mixture to cool completely.
In a food processor, puree the cucumber mixture until smooth. Add the yogurt, parsley, salt and pepper and puree until velvety smooth.
Refrigerate overnight.
Divide soup evenly into Ball jars.
6 servings *
