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.

Related Images: