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Curried Cucumber Soup

Western.Chefs's picture
Ingredients
  Butter 5 Ounce
  Onions 1 1⁄2 Pound, peeled and very finely chopped
  Cucumbers 5
  Mild curry powder 1 Tablespoon
  Plain flour 5 Tablespoon
  Chicken stock cubes 10
  Boiling water 7 Pint
  Milk 3 1⁄2 Pint
  Salt To Taste
  Freshly ground black pepper To Taste
  Cucumber slices 3 (to garnish)
Directions

Melt the butter in a large pan and fry the onions, without colouring, for 10 minutes. Add the cucumbers, grating them coarsely straight into the pan. Fry for a further 5 minutes. Stir in the curry powder and flour and cook for a few minutes.
Dissolve the stock cubes in the water and add to the pan, stirring. Bring to the boil. Cover, reduce the heat and simmer for 30 minutes.
Add the milk and reheat without boiling. Adjust the seasoning. Chill and serve cold with a garnish of wafer-thin slices of cucumber.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Cucumber
Servings: 
25

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