cream of cucumber soup
Ingredients:
* 3 large cucumbers
* 60ml (1/4 cup) butter
* 45ml (3 tbsp) flour
* 250ml (1 cup) milk
* 750ml (3 cups) chicken stock
* Salt and pepper to taste
* 125ml (1/2 cup) cream or evaporated milk
* 15ml (1 tbsp) aromatic bitters
* 30ml (2 tbsp) chopped mint
Directions:
1. Peel and slice cucumbers thinly and cook for 10 minutes in 2 tbsp butter. Set aside.
2. Melt the other 2 tbsp butter over low heat, add flour gradually and stir until smooth.
3. Add milk and stock gradually.
4. Cook, stirring constantly until mixture thickens.
5. Add cucumber and cook slowly for about 15 minutes or until soft and transparent.
6. Process in a blender.
7. Reheat and season with salt and pepper.
8. Add cream or evaporated milk and aromatic bitters just before serving.
9. Garnish with chopped mint.
10. Serve hot or cold
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