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Cream Of Cucumber Soup

chef.alexande's picture
Ingredients
  Cucumber 1 Pound (0.5 Kilograms)
  Shallots/1 small onion 2
  Butter 2 Ounce (50 Grams)
  Chicken stock 2 Pint (1 Liter)
  Potatoes 2 Medium
  Salt To Taste
  Pepper To Taste
  Thin cream/Evaporated milk 1⁄4 Pint (125 Milliliter)
Directions

GETTING READY
1) Remove the cucumber skin and chop.
2) Peel off the skin from shallots or onion and chop.
3) Peel the potatoes and slice.

MAKING
4) In a saucepan, melt butter over low heat.
5) Add vegetables, cover and cook, shaking the pan occasionally, for 10 minutes.
6) Pour in stock and add potatoes, 5 ml (1 level teaspoon) salt and a shake of pepper.
7) Cook until the vegetables are tender.
8) In liquidizer, make a puree with the vegetables. Alternately, pass through sieve.
9) Allow cooling in room temperature and then chill and freeze inside the refrigerator.

FINALIZING
10) To serve hot, bring the puree to a boil and adjust the seasoning. If required, add cornflour-milk mixture to thicken the soup.
11) To serve cold, thaw the soup and whisk in cream. Adjust the seasoning.

SERVING
12) For serving hot soup, garnish with rings of fresh cucumber and serve immediately with croutons. To serve cold, garnish with only cucumber rings.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Appetizer
Method: 
Blending
Dish: 
Soup
Ingredient: 
Cucumber
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes
Servings: 
6

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