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Cream Of Cucumber And Leek Soup

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Ingredients
  Diced seeded peeled cucumbers 2 Cup (32 tbs)
  White of leek 1 Cup (16 tbs), chopped and thoroughly washed
  Whipped butter 1 Tablespoon
  All purpose flour 1 Tablespoon
  Water 1 Cup (16 tbs)
  Instant vegetable broth and seasoning mix 1 Ounce (1 packet)
Directions

MAKING
1) In a 1-quart ovenproof casserole, combine the cucumbers, leeks, and butter. Mix well.
2) With a vented plastic wrap, cover the casserole.
3) On high power, microwave this for 6 minutes, or until the vegetables turn soft. Stir occasionally.
4) Over the vegetables, sprinkle the flour and mix well.
5) On high power, microwave, uncovered, for 1 minute.
6) To this, add water and broth mix.
7) On high power, microwave, uncovered, for 2 minutes, or until the mixture becomes thick. Stir only once, halfway through the cooking.

SERVING
8) Serve the Cream of Cucumber and Leek Soup in soup bowls, garnished with chopped fresh cilantro.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Appetizer
Method: 
Microwaving
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Cucumber
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
4

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