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Cucumber Soup

Veggie.Lover's picture
Ingredients
  White soup 1 1⁄2 Cup (24 tbs)
  Milk 1 Cup (16 tbs)
  Cornflour 1 Tablespoon
For white soup
  Boiled vegetables 1 Cup (16 tbs) (Potato, Cauliflower, Cabbage, Turnip, Parsnip, Etc.)
  Cucumber 100 Gram
  Cream 3 Tablespoon
  Butter 2 Tablespoon
  Onion 1 , finely chopped
  Warm water 2 Cup (32 tbs)
  Salt To Taste
  Pepper To Taste
Directions

Melt butter in a pan and fry onion.
Cook for two minutes; add vegetables, warm water, salt and pepper.
Simmer for 5 minutes.
Remove from heat.
When slightly cool, liquidise and pass it through a sieve.
Combine cornflour and milk and add it to the strained soup.
If soup is too thick add either milk or water to thin it down.
Peel and finely chop or grate cucumber.
Just before serving, add it to the soup and simmer for five minutes.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Asian
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Cucumber
Interest: 
Healthy

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