Cucumber Soup



Cucumber Soup

This Cucumber Soup recipe was obtained from The Velvet Turtle Restaurant that has been closed for a number of years but this is a very tasty soup and was a great seller for them when they were in operation.Note: You can change the number of people served by placing your cursor over "Servings". The Ingredients will adjust to the new number of servings.
Course Sauces, Soups and Chowders
Cuisine American
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 6 servings


  • 1 onion chopped coarsely
  • 1 cup leek chopped, white part only
  • 1 cucumber, large peeled and seeded and chopped
  • 4 tablespoons butter divided
  • Salt pepper.
  • 2 tablespoons white wine
  • 2 cups water
  • 2 cups chicken broth
  • 2 tablespoons flour
  • 1/2 cup whipping cream
  • 1 teaspoon lemon juice
  • 5 drops hot pepper sauce Tobasco
  • Pinch dill chopped fresh or dried
  • 1/2 cup half and half


  • Saute onion, leek and cucumber (reserving 1/2 cup diced cucumber for garnish) in 2 tablespoons butter until onion is transparent. Season to taste with salt and pepper. Cook and stir to blend flavors. Add wine and chicken broth and bring to a boil.
  • Melt 2 tablespoons of butter in a small pan and blend in flour stirring constantly until all the flour has been integrated into the butter. Add to onion mixture and simmer for 1 hour.
  • Put soup into a blender, approximately 15 seconds, then strain through a fine sieve. Add whipping cream, lemon juice, pepper sauce, dill and reserved diced cucumber.. Cool soup completely, correct seasoning and add half and half if soup is too thick.
  • Serve in chilled soup cups. If desired, add 1/2 teaspoon sour cream into soup and garnish with lemon wedge and parsley.

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