Chilly Cucumber Soup

Have a Summer soup with Cucumber flavours.

• Difficulty: Easy
• Category: Appetizers, Banting Recipes, Dinner, Healthy Recipes, Heart Healthy Recipes, Life Style Recipes, Light Dinners, Lunch, Meal Times, Recipes, Summer Recipes, Vegetable Recipes, Vegetarian
• Cuisine: African, Boere Kos, South African
• Cooking Method: No Cooking, Stove Top

Ingredients

INGREDIENTS:

• 4 Large Cucumbers
• 2 tbsp Butter or Margarine
• 2 tsp Cake Flour
• 1/4 cup Fresh Parsley ((Finely Chopped))
• 1/4 cup Celery Leaves ((Finely Chopped))
• 2 tsp Onion Soup Mix
• 2 cup Water
• 2 cup Fresh Cream

Instructions

METHOD:

1. 1. Remove Cucumber peels with paring knife or vegetable peeler, To take out seed of Cucumber cut them in halves and use a tablespoon to remove seeds from Cucumber, Finely chop enough Cucumber to fill 3 1/2 cups and set aside.
2. 2. Melt Butter in a large sauce pan over a medium heat and stir flour in and let cook for 3 minutes while stirring constantly.
3. 3. Add chopped Cucumbers, Parsley and Celery Leaves while reducing heat to a low and cook until Cucumber is tender when pierced with a fork, Cook for about 8 minutes.
4. 4. Combine Soup Mix and water in a small bowl and add to the Cucumber mixture. Bring to boil over a medium-high heat. then reduce the heat to a low and let simmer for 15 minutes Covered. Remove from heat and let cool in room temperature.
5. 5. Process Soup in a small batch at a time in a blender until smooth.
6. 6. Transfer soup to a large bowl, Stir in cream and cover. Refrigerate and serve cold with garnish.

Recipe Notes