Creamy Cucumber Soup

Creamy Cucumber Soup
Creamy Cucumber Soup is a gluten free and vegetarian soup. One serving contains 210 calories, 5g of protein, and 12g of fat. This recipe serves 4. This recipe covers 16% of your daily requirements of vitamins and minerals. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up onion, green onion, salt, and a few other things to make it today.

Instructions

1
Combine 2 1/2 cups broth, potatoes, onion, celery, parsley, green onion, thyme, and butter in a 5- to 6-quart pan; cover and bring to a boil over high heat, stirring occasionally. Reduce heat and simmer, stirring occasionally, until potatoes mash easily with a fork, 20 to 25 minutes.
Ingredients you will need
Green OnionsGreen Onions
PotatoPotato
ParsleyParsley
ButterButter
CeleryCelery
BrothBroth
OnionOnion
ThymeThyme
Equipment you will use
Frying PanFrying Pan
2
Remove from heat and let cool to room temperature, about 1 hour.
3
Meanwhile, thinly slice a fourth of the cucumber; wrap airtight and chill. Coarsely chop remaining.
Ingredients you will need
CucumberCucumber
WrapWrap
4
Working in batches, whirl potato mixture and chopped cucumber in a blender until smooth; pour into a large bowl. Stir in 3/4 cup crme frache, 1/2 teaspoon salt, and 1/8 teaspoon hot sauce. Cover and chill until cold, at least 1 hour, or up to 1 day.
Ingredients you will need
Hot SauceHot Sauce
CucumberCucumber
PotatoPotato
SaltSalt
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BlenderBlender
BowlBowl
5
Thin soup with more broth. If desired, add more salt and hot sauce to taste. Ladle into bowls and garnish with sliced cucumber and more crme frache.
Ingredients you will need
Hot SauceHot Sauce
CucumberCucumber
BrothBroth
SaltSalt
SoupSoup
Equipment you will use
BowlBowl
LadleLadle
DifficultyHard
Ready In45 m.
Servings4
Health Score10
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