Cucumber Soup Recipe
Ingredients
| White soup, 1 1/2 cups | ||
| Milk | 1 Cup (16 tbs) | |
| Cornflour | 1 Tablespoon | |
| Boiled vegetables, potato, cauliflower, cabbage, turnip, parsnip, etc. 1 cup | ||
| Cucumber | 100 Gram (For white soup :) | |
| Cream | 3 Tablespoon (For white soup :) | |
| Butter | 2 Tablespoon (For white soup :) | |
| Onion | 1 , finely chopped (For white soup :) | |
| Warm water | 2 Cup (16 tbs) (For white soup :) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Melt butter in a pan and fry onion.
Cook for two minutes; add vegetables, warm water, salt and pepper.
Simmer for 5 minutes.
Remove from heat.
When slightly cool, liquidise and pass it through a sieve.
Combine cornflour and milk and add it to the strained soup.
If soup is too thick add either milk or water to thin it down.
Peel and finely chop cucumber.
Just before serving, add it to the soup and simmer for five minutes.
Cook for two minutes; add vegetables, warm water, salt and pepper.
Simmer for 5 minutes.
Remove from heat.
When slightly cool, liquidise and pass it through a sieve.
Combine cornflour and milk and add it to the strained soup.
If soup is too thick add either milk or water to thin it down.
Peel and finely chop cucumber.
Just before serving, add it to the soup and simmer for five minutes.
Chef
