Peel and cut into slices four cucumbers and one small white onion, put
in a saucepan with enough boiling water to cover them, cook until
tender, press through a fine sieve and pour into a saucepan, stand
where it will keep hot without cooking. Have a cream sauce ready, made
by melting two heaping tablespoonfuls of butter in a saucepan with two
tablespoonfuls of flour, let them cook together until the mixture no
longer adheres to the pan, then add gradually a quart of milk, an even
teaspoonful of white pepper, a heaping teaspoonful of salt, let it boil
for a few minutes until thick and pour into the cucumber puree, add two
tablespoonfuls of rich cream, let it come to the boiling point, and
serve at once. This is a very delicate soup, and cooking or standing on
the stove after it is done will spoil it. Groult's potato flour is nicer
for thickening cream soups than the common flour, but, if used, only
half the quantity called for in the recipes is needed.