Best Hot Cucumber Soup Recipes

HOT CUCUMBER SOUP

Steps:

• As per the recipe: Peel and slice the cucumbers.
• Melt the butter/marg in large saucepan and saute the onion until transparent.
• Stir in the flour.
• Add the stock and bring to a boil.
• Add the sliced cucumber and cook until tender.
• Puree in electric blender.
• Season to taste with salt and pepper and stir in lemon juice.
• Just before serving, mix in the cream.
• What Liza does: I use alot more cucumbers, maybe+- 800/900g and add a touch more water to the stock amount.
• I use more onions, approx.
• 2 med-large.
• Don't use more lemon juice as it changes the taste of the soup.
• Once the soup is cooked (ie. the cucumbers are tender), puree the soup: and options: can either leave the soup as it is; or put in one tub of sour cream; or don't put sour cream in the pot and only serve with sour cream as garnish.
• It's yummy.

HOT CUCUMBER SOUP

Steps:

• 1. In a large stockpot set over medium heat, combine the vegetable broth, potatoes, onion, celery, bay leaf and thyme sprigs. Simmer until the vegetables are tender, about 20 minutes. Carefully remove the bay leaf and thyme sprigs and add the cucumbers. Simmer for 5 minutes more. Turn off the heat and use a hand blender to purée the soup until smooth. Stir in the cream and season to taste with salt and pepper. Allow the soup to cool completely, at least 45 minutes, or transfer to a covered container and refrigerate overnight. 2. In a medium saucepot set over high heat, heat the oil to 350°. Carefully add the parsley and fry for a few seconds; the parsley should still be bright green. Remove the parsley from the hot oil with a fine-mesh strainer and drain on paper towels. 3. Return the soup to the stockpot and heat over medium heat until almost boiling. Stir in the milk and remove from the heat. Use a hand blender to briefly whip the soup. Pour the soup into bowls, garnish with parsley and serve immediately.