Quick Cucumber Soup
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 cucumber (s), peeled and cut
- 1 carrot (s), grated
- 1 onion (s), finely chopped
- 750 ml vegetable stock
- salt
- pepper
- 1 pinch (s) nutmeg
- 1 dash sweet cream or milk
- Butter or oil
- 2 clove (s) garlic as required
- Flour
Print Recipe
Pin Recipe Instructions
- Chop the onion and - if you like - 1 to 2 cloves of garlic. Then peel the cucumber and cut into pieces.
- Now sauté the onion, garlic and cucumber in butter or oil and sprinkle with flour. Stir well and immediately deglaze with the stock (stir well, otherwise it will clump!). Then continue to cook on a low flame until the cucumbers are cooked through. In the meantime, peel and grate the carrot. When the cucumbers are done, pour the soup into a blender and puree (you can also use a hand blender).
- Then put the whole thing back into the pot. Now add the grated carrots and season with salt, pepper and a pinch of nutmeg. Finally, add a dash of sweet cream - or, if you prefer lower calories, take milk - and serve.
- Tip: This recipe also works with zucchini. Has already been tested by us and found to be good.
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