Cucumber Soup

Serves four.

Ingredients

  • 1 tbsp butter
  • 1 tbsp olive oil
  • 150 g onions, chopped or shallots
  • 3 cloves smashed garlic
  • 100 g potatoes, cooked, peeled and chopped
  • 3 cucumbers washed, seeds removed, chopped
  • 1 c stock (vegetable preferred)
  • juice of 1/4 fresh lemon or lime or 1 c white wine
  • 1 c buttermilk or 3/4 c cream or if serving cold, 3/4 c plain yogurt
  • 1/2 tsp salt
  • 1 tsp pepper
  • 1 tsp marjoram or 1/2 tsp oregano or 1/2 tsp sage and 1/2 tsp thyme
  • 1 tbsp dill
  • 2 tsp sweet honey mustard

Preparation

  1. Precook 1 large potato.
  2. Stir-fry onions, garlic, and potato in olive oil until the onions are glassy.
  3. Add butter and cucumber; stir-fry for 2–3 min.
  4. Add stock and juice or wine.
  5. Boil soup mixture slightly.
  6. Add buttermilk or cream or yogurt; add spices, then blend with immersion blender.
  7. Serve hot or cold. Top with dollop of fresh sour cream.

 

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