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Cucumber Soup Recipe Ideas


Requested by a contributor
edited by SAMCROcker

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Chilled Cucumber Soup
1 large cucumber
1 bunch spring onions
2 tbsp sunflower oil
1 tbsp flour
2 cups vegetable stock
1 tbsp Pernod
¼ pint plain yogurt
cucumber slices to garnish
salt and pepper
1. Trim and finely chop the spring onions.
2. Peel, deseed and chop the cucumber.
3. Heat the oil in a frying pan over medium heat, add the onions and cucumbers and cook until tender (about 5 min.).
4. Stir in flour and cook for about 1 minute to remove the rawness of the flour.
5. Add the stock and bring to a boil, stirring constantly until the mixture thickens.
6. Add salt, pepper and Pernod, cover, and let simmer for 5 min., stirring occasionally.
7. Remove from the heat and allow to cool. Puree mixture in batches in a blender or with an immersion stick blender until silky and smooth.
8. Stir in the yogurt and chill until ready to serve.
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