Cucumber Soup - Fagor Cookbook Cookbook

CUCUMBER SOUP

Servings: 4 pints
Headspace: 1 inch
Time: 40 minutes / high pressure setting
Ingredients
2 medium onions, peeled and cut into chunks
1/4 cup margarine
3 pounds cucumbers, peeled, seeded, and cut into chunks
6 cups water
6 chicken bouillon cubes
3 teaspoons mixed fine herb spices
3/4 teaspoon white pepper
2-3 teaspoons dill weed
Directions
Sauté the onion in the margarine until soft. Add the remaining ingredients, then cover and
simmer until very soft. process the soup in a blender. Return the puree to the stockpot and bring
to a boil. Cook for 5 minutes. Then ladle into jars leaving 1 inch of headspace. Cap and seal.
Place in canner with 2 to 3 inches of hot water.
Process 40 minutes/ high pressure setting. This is a great recipe served hot or chilled.
Pressure Canning Recipes: SOUPS
35