You are here

Iced Cucumber And Mint Soup

herbal.chef's picture
Ingredients
  Cucumbers 3
  Salt To Taste
  Sweet butter 3 Tablespoon
  Yellow onion 1 , finely chopped
  White pepper 1
  Rice flour/Two tablespoons all purpose flour 3 Tablespoon
  Water 2 Cup (32 tbs)
  Finely chopped fresh mint 2 Tablespoon
  Light cream 1 1⁄4 Cup (20 tbs)
  Heavy cream 1 Cup (16 tbs), whipped
Directions

Peel the cucumbers and reserve half of one.
Slice the remaining cucumbers fine, put them: on a platter and sprinkle with salt.
Let stand thirty minutes.
Melt the butter in a heavy pan.
Add the onion and season to taste with salt and pepper.
Cook slowly three minutes without browning.
Wash the salted cucumbers in cold water, drain and dry on paper towels.
Add to the onion and cook slowly, covered, until the cucumbers are just soft.
Remove the pan from the heat and mix in the flour and two cups water.
Return to the heat, stirring until the mixture comes to a boil.
Simmer five minutes.
Rub through a fine sieve.
Add the mint and chill thoroughly.
Mix in the light cream and the whipped cream.
Cut the reserved cucumber into fine shreds and add to the soup.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Vegetable

Rate It

Your rating: None
4.265625
Average: 4.3 (16 votes)