Warm cream of cucumber soup

Warm cream of cucumber soup

Warm cream of cucumber soup

25 minutes

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Details
  • Serving Size:   4
  • Gluten-Free:   True
  • Vegetarian:   True
  • Weight Watchers:   3 Points
Cuisine
  • antipasti
  • soup
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre
Comments
Ingredients
  • 30 g butter
  • 1 small onion, chopped
  • 2 cloves garlic, chopped
  • 650 g cucumber, peeled, cut into chunks
  • 100 g celery root, cut into chunks
  • 1 small carrot, diced
  • 1000 ml water
  • 1 vegetable stock cube
  • 3 Tbs sour cream
  • ½ tsp white pepper
Instructions

Cook onion and garlic slowly in the butter for 2 - 3 minutes until tender but not browned.

Add the cucumber and celery root chunks, and carrot. Stir and saut for 1 2 minutes.

Add water and crumbled vegetable cube. Bring to a boil, then lower the flame, and simmer, partially covered, for 15 minutes.

Remove 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.

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