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CREAM OF CUCUMBER SOUP

This Cream Of Cucumber Soup is a tasty variation to the simple cucumber soup. Try it and you are sure to be hooked to it.
Ingredients
  Cucumbers 2
  Stock 5 1⁄2 Pint
  Hot milk 1 Large
  Top milk 1 Cup (16 tbs)
  Butter 1 Ounce
  Brown sugar 1⁄2 Teaspoon
  Spinach leaves 1 Tablespoon, shredded
  Potato flour 1⁄2 Tablespoon
Directions

GETTING READY
1. Peel cucumbers.
2. With the help of a vegetable cutter, make around a dozen balls or some other shape and keep it aside to garnish.
3. Grate the rest of the cucumber.

MAKING
4. In a stew pan, melt butter.
5. Add grated cucumbers, spinach leaves and sugar. Cook it on a very low flame for five minutes ensuring that it does not brown.
6. Gradually add stock, stirring it continuously as you do so.
7. Bring it to a boil and let it simmer for 15 minutes.
8. Strain to prepare puree.
9. Add salt. Season with nutmeg and pepper. In case the consistency of the soup is very thin, add potato flour mixed with water to thicken it.
10. Return to pan. Add hot milk. Heat it but do not boil as this makes cucumber bitter.
11. Remove from flame and add top milk.

SERVING
12. To serve Cream of Cucumber soup, pour in hot tureen. To garnish add cucumber balls, whole wheat fried bread or top it with yoghurt or cream.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
South American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Cucumber
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
40 Minutes
Ready In: 
50 Minutes
Servings: 
2

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