Chilled Cucumber Soup
Cool, refreshing cucumber soup is perfect for summer time!
Servings 4 servings
Calories 142kcal
Equipment
Ingredients
- 2 large cucumbers peeled and de-seeded
- 1 small onion chopped
- 16 fl oz milk you can substitute Silk or Almond Milk heated
- 8 fl oz vegetable stock heated
- ½ tsp nutmeg
- 1 Tablespoon(s) plain flour
- Salt and pepper to taste
- 1 Tablespoon(s) butter
Instructions
- Chop the cucumbers into chunks. Then heat the milk gently in a small saucepan.
- In the meantime, in a large skillet, melt the butter and fry the onion and cucumber for a few minutes. Then add the flour and cook for a further minute, stirring constantly. Take off the heat.
- Slowly pour on the heated milk and stock, stirring constantly. Add nutmeg and season with salt and pepper.
Bring the soup to a quick boil, then turn down the heat and simmer for about 20 minutes. Take off heat and leave the soup to stand for a while until cooled off. Blend in blender or food processor and adjust seasoning. - Refrigerate the soup in the fridge for at least 20 minutes and serve with a sprinkling of fresh mint and a swirl of cream.
Nutrition
Serving: 1g | Calories: 142kcal | Carbohydrates: 17g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 17mg | Sodium: 333mg | Fiber: 1g | Sugar: 5g
