Cream of Cucumber Soup Recipe

cream of cucumber soup

Recipe for Cream of Cucumber Soup sent in by: Granny Dumplin

Ingredients for Cream of Cucumber Soup:

  • 2 large cucumbers peeled, seeded & cut into 1 inch cubes.
  • 1 medium onion
  • 3 cups of hot chicken stock.
  • 2 egg yolks.
  • 2 tbls plain flour.
  • 2 tbls butter.
  • 4 tbls double/whipping cream.
  • 2 cups of milk.
  • 1 blade of mace.
  • 4 white pepper corns.

Method for Cream of Cucumber Soup:

  1. Put milk along with mace & pepper corns into sauce pan and bring to the boil then set aside to cool.
  2. I another pan melt butter and fry onion for 2 mins.
  3. Add cucumber cover pan and simmer for 10 mins.
  4. Stir in flour then slowly dilute with hot stock.
  5. Strain cooled milk in to mixture.
  6. Process mixture in a blender till smooth.
  7. Return mixture to sauce pan add cream and season.


You can serve a dollop of whipped cream floated or a swirl of single cream to add the finishing touch to this cream of cucumber soup.

Posted in Vegetable Recipes, Soups, Cucumber, All Recipes
6 comments on “Cream of Cucumber Soup Recipe
  1. Poppy McNaught says:

    Could you ask Granny Dumplin about the egg yolks in her Cucumber Soup recipe? I don’t like the way they are sitting there and looking at me!

  2. Pearl Smith says:

    you list 2 egg yolks in the ingredients but do not state when or where to add them to the soup?

  3. Val says:

    I’d beat up the egg yolks and add them to the milk and pour the mixture into the soup. I’ll ask Granny but this would seem logical – See Cream of Spinach Soup.

  4. Ann Boyd says:

    What do you do with the egg yolks (in the ingredients) the recipe does not mention them?

  5. Ann Boyd says:

    Thanks Val
    I will try this

  6. Elaine says:

    I left them out and it is still really good!

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