Cream of Cucumber and Leek Soup Recipe
Summary
Preparation Time10 MinCooking Time10 Min
Ready In20 MinDifficulty LevelEasy
Health IndexHealthyServings4
Interest GroupEveryday
Ingredients
| Cucumbers | 2 Cup (16 tbs), diced | |
| Leeks | 1 Cup (16 tbs), washed | |
| Butter | 1 Tablespoon, Whipped | |
| All-purpose flour - 1 tablespoon | ||
| Water | 1 Cup (16 tbs) | |
| Instant vegetable broth and seasoning mix - 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.
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.
Chef
