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Ingredientes
- 2 Tbsp. Butter
- 3 lrg Cucumbers, peeled, seeded, and sliced
- 3 Tbsp. Minced onion
- 3 Tbsp. Flour
- 3 c. (3/4 L) chicken stock (canned is ok)
- 1 c. (1/4 L) lowfat milk
- 1/2 c. (1 dL) cream
- 2 x Egg yolks, slightly beaten Salt to taste
Direcciones
- Heat the butter in a pot, add in the cucumbers and onion, and cook over low heat for 10 min, stirring often. Stir in the flour and cook for 3 min. Slowly add in the stock and lowfat milk and bring to the boiling point.
- Remove from heat and put through a strainer or possibly vegetable mill or possibly puree in a food processor or possibly blender. Return to the pot, add in the cream, egg yolks, and salt, and reheat, stirring, taking care not to boil.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 411g | |
| Recipe makes 4 servings | |
| Calories 131 | |
| Calories from Fat 60 | 46% |
| Total Fat 6.84g | 9% |
| Saturated Fat 4.11g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 18mg | 6% |
| Sodium 352mg | 15% |
| Potassium 460mg | 13% |
| Total Carbs 12.17g | 3% |
| Dietary Fiber 2.1g | 7% |
| Sugars 5.59g | 4% |
| Protein 5.47g | 9% |
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