Monday, 5 September 2011

Cool Cucumber Soup

Chilled Cucumber Soup

Recipe Ingredients

(Serves 2)
  • 2 medium (340g) cucumbers, peeled
  • 1 tbsp olive oil
  • 1 medium (350g) leek, sliced
  • 1 bay leaf
  • 1 tbsp flour
  • 2 cups (500ml) vegetable stock
  • 3/4 cup (190mL) CARNATION Light & Creamy Cooking Milk
  • 2 tsp lemon juice

How to make

1. Cut cucumbers in half lengthways, remove seeds. Slice 3 halves thinly; grate remaining cucumber.
2. Heat a large saucepan over low heat; add oil, sliced cucumber, leek and bay leaf; cook for 10 minutes without browning. Add flour, cook 1 minute; gradually stir in stock, cover and simmer 20 minutes. Remove bay leaf, puree soup  in a food processor or blender.
3. Stir in grated cucumber, CARNATION Light & Creamy Cooking Milk and lemon juice; chill.
4. If desired, garnish with a sprinkle of paprika.

Preparation time:
15 minutes
Cooking time:
35 minutes (plus chilling time)

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