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Chilly Cucumber Soup

chef.tim.lee's picture
Ingredients
  Butter/Margarine 2 Tablespoon
  All purpose flour 2 Tablespoon
  Cucumbers 4 Large, peeled, seeded and finely chopped to make 3 1/2 cups
  Finely chopped parsley 1⁄4 Cup (4 tbs)
  Finely chopped celery leaves 1⁄4 Cup (4 tbs)
  Golden onion soup mix 1 Ounce (1 Envelope, Lipton)
  Water 2 Cup (32 tbs)
  Light cream/Half and half 1 Pint (2 Cups)
Directions

GETTING READY
1. In a bowl, combine the soup mix with water and stir till blended. Keep aside.

MAKING
2. In a heavy bottom sauce pan, melt butter over a medium flame.
3. Add flour to the butter and stir for 3 minutes until cooked.
4. Stir in the chopped cucumbers, parsley and celery. Reduce the heat and cook for 8 minutes till the cucumbers are tender.
5. Pour in the soup mixture. Bring to a boil. Reduce heat and cover the pan and simmer for 15 minutes.
6. Take pan off the flame and allow the soup to cool slightly before pouring the contents of the sauce pan into a food processor and blending into a smooth puree.
7. Strain the puree into a bowl.
8. Stir the cream into the soup.
9. Refrigerate the soup until it is well chilled.

SERVING
10. Ladle the chilled soup into cold soup plates and garnish with cucumber slices, parsley and sliced lemon.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
South American
Course: 
Appetizer
Method: 
Chilling
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Cucumber
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
35 Minutes
Servings: 
4

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