| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Sainsbury’s, Sainsbury7 |
6 |
servings |
INGREDIENTS
| 25 |
g |
Butter; about (1oz) |
| 1 |
lg |
Onion; chopped |
| 2 |
lg |
Cucumbers; peeled and chopped |
| 1 1/2 |
l |
Vegetable stock; (2 1/2 pints) |
| 3 |
|
Sprigs fresh mint; stems removed (3 to |
|
|
4) |
| 4 |
tb |
Ground almonds |
| 450 |
ml |
Single cream; ( 3/4 pint) |
|
|
Salt |
|
|
A few small sprigs of fresh mint; to garnish |
|
|
; (optional) |
INSTRUCTIONS
Melt 25g (1oz) butter in a large saucepan over a medium-low heat and fry
the onion for about 5 minutes, until just beginning to brown, stirring
frequently.
Add the cucumbers and cook over a low heat for 2-3 minutes, stirring
frequently. Do not let them brown. Add more butter, if necessary.
Add the stock, heat until just simmering, then cover and cook for 20
minutes.
Remove from the heat and leave to cool slightly. Stir the mint leaves into
the soup, then puree, in batches, in a blender or food processor until
smooth.
Return the soup to a saucepan and whisk in the ground almonds and cream.
Season with salt and reheat, without boiling.
Serve immediately, or cool and chill before serving garnished with small
sprigs of mint.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Jesus feels your pain”