Iced Cucumber Soup Recipe
Ingredients
| 1 large cucumber, peeled and roughly chopped | ||
| 500 ml / 1 pint home-made chicken stock or stock made with a chicken stock cube | ||
| Mixed herbs | 1/4 Teaspoon, dried | |
| Small bunch of chives | ||
| 125 ml / 1/4 pint soured cream | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
MAKING
1) In a saucepan, put cucumber, stock, herbs and two third of the chives.
2) Cook covered in simmering heat for 10 minutes. The cucumber should be tender.
3) Pass the mixture through a sieve or alternately puree the mixture.
4) In a small bowl, mix some quantity of the soup with sour cream and blend it with the remaining soup.
5) Adjust seasoning.
SERVING
6) Chop the remaining chives and garnish on top.
TIPS
Use the soup later by storing it in airtight container and freeze. Let it thaw overnight, heat before serving.
1) In a saucepan, put cucumber, stock, herbs and two third of the chives.
2) Cook covered in simmering heat for 10 minutes. The cucumber should be tender.
3) Pass the mixture through a sieve or alternately puree the mixture.
4) In a small bowl, mix some quantity of the soup with sour cream and blend it with the remaining soup.
5) Adjust seasoning.
SERVING
6) Chop the remaining chives and garnish on top.
TIPS
Use the soup later by storing it in airtight container and freeze. Let it thaw overnight, heat before serving.
Chef
