Warm cream of cucumber soup
If you want to add more gluten free and lacto ovo vegetarian recipes to your collection, Warm cream of cucumber soup might be a recipe you should try. One portion of this dish contains approximately 2g of protein, 8g of fat, and a total of 120 calories. For 83 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 4. 1 person were impressed by this recipe. It works well as a very affordable hor d'oeuvre for Autumn. It is brought to you by Foodista. Head to the store and pick up butter, onion, celery root, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 25 minutes. Overall, this recipe earns a rather bad spoonacular score of 30%. Similar recipes are Warm Cucumber Soup (Sopa De Pepinos), Warm Cucumber Soup with Scallop and Sole Mousselines, and Cucumber Cream Soup.
Ingredients
butter
30 g
onion
1 small
garlic
2 cloves
cucumber
650 g
celery root
100 g
carrot
1 small
water
1000 ml
vegetable stock cube
1
cream
3 Tbs
pepper
0.5 tsp
Cooking in Steps
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1Cook onion and garlic slowly in the butter for 2 - 3 minutes until tender but not browned.
butter
garlic
onion
-
2Add the cucumber and celery root chunks, and carrot. Stir and saut for 1 2 minutes.
celeriac
cucumber
carrot
-
3Add water and crumbled vegetable cube. Bring to a boil, then lower the flame, and simmer, partially covered, for 15 minutes.
vegetable
water
-
4Remove the soup from the heat, and pure the soup with a stick blender (or in batches in a regular blender) until silky smooth.Just before serving, beat in sour cream. Season with white pepper.
white pepper
sour cream
blender