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Chilled cucumber soup

by Christina Julia

Chilled cucumber soup

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Serves: 6-8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 onion, diced
  • 50g/2oz butter
  • 550g/1lb 4oz cucumber, diced
  • 1.8 litres/3pt vegetable stock
  • 2 tablespoons chopped fresh
  • parsley
  • juice of 1⁄2 lemon
  • 600ml/1pt single cream
  • salt and freshly ground black pepper

Instructions

  • In a heavy saucepan, gently sweat
    the onion in the butter until soft and
    translucent, but not coloured. Add
    the cucumber and continue to cook
    gently for a further 5 minutes.
  • Pour in the stock and bring to the
    boil. Reduce the heat, season with
    salt and pepper, and simmer for
    5 minutes. Add the parsley and
    lemon juice, and continue to cook
    for a further 5 minutes.
  • Blend or process the soup to a
    purée. Allow to cool, then transfer
    to the refrigerator to chill.
  • When ready to serve, whisk in the
    single cream. Serve chilled.

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