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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cucumber Soup Recipe

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This recipe for Cucumber Soup, by , is from The Weaver Family Cookbook , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Patsy Weaver Will


2 tbsp butter
3 cups diced, peeled cucumbers (4 med)
1 cup milk
1/2 tsp salt
1/4 cup dry mustard (or a little bit less)
1/3 cup chopped onion
3/4 cup diced raw potatoes (2 small)
2 cups chicken broth
1/2 tsp pepper

Saute the butter and onion in a large skillet until done, but not burned.

Add all other ingredients (except milk) and simmer for 20 minutes. Cool. Put in a blender until smooth. Add the cup of milk, blending until smooth.

Makes 4 bowls.




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