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Cucumber Soup Recipe
|Garlic||1 Clove (5 gm)|
|Cucumber||12 Ounce (Dark Green, 375 Gram)|
|Chicken stock||4 Cup (64 tbs)|
|Milk||2 Cup (32 tbs)|
|Lemon juice||1 Teaspoon|
|Sour cream/Yoghurt||1⁄2 Cup (8 tbs)|
|Dill/Chopped parsley||1 Tablespoon|
Serving size: Complete recipe
Calories 1441 Calories from Fat 766
% Daily Value*
Total Fat 87 g133.1%
Saturated Fat 48.1 g240.6%
Trans Fat 0 g
Cholesterol 230.6 mg
Sodium 2060.7 mg85.9%
Total Carbohydrates 123 g41%
Dietary Fiber 5.4 g21.8%
Sugars 54.2 g
Protein 51 g101.2%
Vitamin A 75.9% Vitamin C 63.7%
Calcium 80.7% Iron 37.4%
*Based on a 2000 Calorie diet
Cut up the cucumber leaving the skin on.
Put the butter in a pot and heat.
Add the garlic and onion and saute a few minutes, then add the cucumber and saute another 5 minutes.
Do not allow to brown.
Stir the flour into the vegetables and cook for a few minutes.
Now slowly add the chicken stock and milk.
Stir till boiling and allow to simmer until cucumber is soft.
Cook for as short a time as possible to retain the green colour.
Strain off the vegetables and blend till smooth or sieve.
If a mature fruit has been used it may be necessary to strain blended cucumber.
Combine cucumber puree and liquid.
Season to taste.
Serve the soup hot or chilled.
Just before serving stir in 1 teaspoon of lemon juice.
Garnish with a little sour cream or yoghurt and chopped dill or parsley.