Rich And Creamy Cold Cucumber Soup - cooking recipe

Ingredients

2 Tbsp. butter or margarine
1 Tbsp. oil
1 c. chopped Vidalia onions (or other sweet onion)
4 med. fresh cucumbers (6 to 7 inches long), peeled and sliced crosswise into 1/8 inch thick slices (about 4 c.)
3 Tbsp. flour
1/8 tsp. dried dill weed
1/8 tsp. paprika
1 (14 oz.) can chicken broth with roasted garlic
1 c. heavy cream
Salt, to taste (I add 1/2 tsp.)
White pepper, to taste

Preparation

Combine the butter and oil in a soup pot. Heat to melt the butter.
Add the onions and saute them over medium heat until soft not browned.
Add the sliced cucumbers and cook over low heat until tender.
This will probably take about 12 to 15 minutes. Stir occasionally.
Combine the flour, dill weed and paprika in a small bowl.
Stir to mix. Sprinkle on top of the cucumbers and then add the broth, stirring constantly.
Cook over medium heat until the mixture begins to thicken slightly.
Remove from heat and pour into bowl of food processor fitted with the steel blade. With the machine running, slowly add the cream and process until mixture is pureed.
Taste and add salt and white pepper, if needed.
Refrigerate.
Makes about 4 to 6 servings.