Ingredients:
4 large cucumbers
2 tbsps (30ml) butter or margarine
2 tbsp all- purpose flour
1/4 cup (60ml) finely chopped celery leaves
1/4 cup finely chopped fresh parsley
1 envelope Lipton Recipes Secrets Golden onion soup mix
2 cups (500m) water
2 cups light cream or half and half cucumber slices, celery leaves and lemon peel for garnish
Method:
- Remove cucumber peels with paring knife or vegetable peeler. To seed cucumbers, cut in half lengthwise and scrape out seeds with a small spoon. Finely chop enough cucumbers to measure 3 1/2 cups (875ml). Set aside.
- Melt butter in large saucepan over medium heat. Stir in flour and cook 3 minutes, stirring constantly.
- Add chopped cucumbers, parsley and chopped celery leaves. Reduce heat to low. Cook and stir till cucumbers are tender when pierced with fork, about 8 minutes.
- Combine soup mix and water in small bowl; add to cucumber mixture. Bring to boil over medium-high heat. Reduce heat to low. Simmer, covered, 15 minutes. Remove from heat. Let stand at room temperature till cool.
- Process soup in small batches in blender or food processor till smooth.
- Transfer soup to large bowl; stir in cream. Cover; refrigerate. Serve soup cold. Garnish if desired.
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