John Myers
Ingredients for 4 servings:
- 1 cucumber(s) approx. 400 g
- 1 jar of bamboo shoots (330 g net weight)
- 1 small onion(s), possibly garlic clove
- 1 cup of cream, approx. 200 g
- 1 tbsp, slivered chives
- 1 tbsp, picked parsley, chopped
- salt and pepper
- curry powder
- Soy sauce
- some oil
- 1 liter of water or broth
- e.g. croutons, bacon cubes or baguette
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes
light soup, tastes good lukewarm or cold
Wash the cucumber and slice it into pieces, then set it aside. Dice the onion and garlic and fry it lightly in oil. Add the bamboo shoots and their liquid, along with the cucumber pieces, and top up with water or broth. Once the vegetables are soft, puree everything and season with salt, pepper, curry, and soy sauce. Add the cream and herbs and bring to a boil briefly. If desired, garnish with croutons or toasted bacon bits, or serve with a piece of baguette.
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