Cold Cream Of Cucumber Soup Recipe

Name: Cold Cream Of Cucumber Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 long Dutch cucumbers; 4 Tbsp. butter; 1 1/4 pt. chicken stock or broth; salt and pepper to taste; a few slices cucumber (to garnish); 1/4 pt. light cream; 1 medium onion; 1/2 pt. milk; 1 bay leaf; 1 medium potato, boiled

Servings: persons

2 long Dutch cucumbers
4 Tbsp. butter
1 1/4 pt. chicken stock or broth
salt and pepper to taste
a few slices cucumber (to garnish)
1/4 pt. light cream
1 medium onion
1/2 pt. milk
1 bay leaf
1 medium potato, boiled

1
Boil milk, onion and bay leaf, then leave 10 minutes to infuse.
2
Peel cucumber.
3
Slice in half lengthwise; remove seeds. Slice into chunks; blanch 2 minutes, then drain.
4
Melt butter; add cucumber, sugar, salt and pepper.
5
Cover; cook 15 minutes.
6
Add stock and chopped potato; cook further 15 to 20 minutes.
7
Rub through a sieve or liquify, then chill.
8
Serve cold with cucumber slices and a swirl of cream in each bowl to garnish.

213

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 long Dutch cucumbers, 4 Tbsp. butter, 1 1/4 pt. chicken stock or broth, salt and pepper to taste, and more.

Yes, Cold Cream Of Cucumber Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cold Cream Of Cucumber Soup

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