Warm Cucumber Soup

Bruchy Duschinsky Bruchy Duschinsky
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Thank you to Miri Freidman for sharing this recipe from the kitchen of her mother, Mrs. Morgenstern!

The recipe calls for those long, thin English cucumbers, which Martha Stewart says are preferred because they are “less bitter” than their American counterparts. So although you and I may not have heard of cooking cucumbers before, apparently Martha Stewart has!

1h 20m 6
Easy Vegetarian Pescatarian Parve

Contains: Gluten, Wheat

Directions

  1. Cut the cucumbers into chunks and place them in a pot. Sprinkle one teaspoon salt over the chunks and let sit for 30 minutes.

  2. After 30 minutes, add the water, onions, and the other teaspoon of salt to the pot.

  3. Bring to a boil over high heat and cook for 30 minutes.

  4. Turn off the heat.

  5. In a plastic cup or plate, mix the flour with oil until a roux forms. Add it to the pot.

  6. Add the soup mix and pepper to the pot. Turn the flame back on and bring the soup to a rolling boil again.

  7. Blend.

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