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Cream Of Cucumber Soup Recipe
|Cucumber||1 Pound (0.5 Kilograms)|
|Shallots/1 small onion||2|
|Butter||2 Ounce (50 Grams)|
|Chicken stock||2 Pint (1 Liter)|
|Thin cream/Evaporated milk||1⁄4 Pint (125 Milliliter)|
Calories 213 Calories from Fat 106
% Daily Value*
Total Fat 12 g18.5%
Saturated Fat 6.9 g34.4%
Trans Fat 0 g
Cholesterol 25.1 mg8.4%
Sodium 311.9 mg13%
Total Carbohydrates 21 g7.1%
Dietary Fiber 1.7 g6.6%
Sugars 5.2 g
Protein 6 g13%
Vitamin A 8.4% Vitamin C 24.1%
Calcium 2.9% Iron 6.1%
*Based on a 2000 Calorie diet
1) Remove the cucumber skin and chop.
2) Peel off the skin from shallots or onion and chop.
3) Peel the potatoes and slice.
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.
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.
12) For serving hot soup, garnish with rings of fresh cucumber and serve immediately with croutons. To serve cold, garnish with only cucumber rings.