| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables, Dairy |
|
Femina, Femina4, Veggie deli |
4 |
servings |
INGREDIENTS
| 1 |
kg |
Cucumber; quartered along |
|
|
; with peel |
| 5 |
ts |
Butter; (25 g.) |
| 1 |
c |
Onions; quartered (200 g.) |
| 2 |
l |
Vegetable stock; strained |
|
|
Salt to taste |
| 1/2 |
ts |
White pepper powder; (2 g.) |
| 1/2 |
c |
Cream; whipped (100 ml.) |
INSTRUCTIONS
HEAT butter in a pan. Add onions and saut. till transparent. Add the
cucumber and saut. for a few minutes.
Stir in the vegetable stock, salt to taste and white pepper powder.
Cover and cook on low heat for 20 minutes till the cucumber is cooked
and tender. Stir in the cream (reserving a little for garnishing) and
remove from heat. Allow to cool.
Blend the soup to obtain a puree and strain through a muslin cloth.
Transfer to a soup bowl and refrigerate for one hour. Serve chilled,
garnished with cream.
Converted by MC_Buster.
NOTES : (Green cucumber blended with cream, serve chilled)
Converted by MM_Buster v2.0l.
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