Fagor Cookbook Cookbook - Cucumber Soup

35

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