in Soup Recipes

Cucumber soup

updated

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Ingredients for 4 servings:

  • 2 cucumbers
  • 1 onion(s)
  • 1 tbsp oil
  • 400 ml vegetable stock
  • 125 g crème fraîche with herbs
  • salt and pepper
  • 1 pinch(s) of sugar
  • ½ bunch chives, in rolls
  • 4 slices of toast bread, diced
  • butter

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

with croutons

Finely dice the onions and roughly dice the peeled cucumbers. Heat the oil in a large pot and sauté the onions and cucumbers. Pour in the vegetable stock and simmer gently for 10 minutes with the lid on. Then purée the soup, adding a little more stock if needed. Stir in the crème fraîche and season with salt, pepper, and a pinch of sugar. While the soup is simmering, prepare the croutons: Heat butter in a pan and brown the bread cubes. Season with salt. Serve the soup with the croutons and chives.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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