Cream Of Cucumber Soup Recipe

Cream Of Cucumber Soup picture


Preparation Time5 MinCooking Time20 Min
Ready In25 MinDifficulty LevelEasy
Health IndexHealthyServings6
Main Ingredient


 Cucumber1 Pound (0.5 Kilograms)
 Shallots/1 small onion2
 Butter2 Ounce (50 Grams)
 Chicken stock2 Pint (1 Liter)
 Potatoes2 Medium
 Salt To Taste
 Pepper To Taste
 Thin cream/Evaporated milk1⁄4 Pint (125 Milliliter)

Nutrition Facts

Serving size

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.