Return to listing

Late summer cucumber soup

Serve this hot if the weather is less than summery or, on a hot day, it is equally good served very cold in chilled soup bowls.

 
 

This recipe is taken from The Telegraph Weekend magazine and is part of a series Delia is contributing.

Method

To prepare for this, chop the cucumber into chunks (thankfully no need to peel) and the same with the potato. Slice the spring onions (including the green part), while the lettuce leaves can just be separated and washed, and the leaves torn.

Now in a medium-size saucepan melt the butter and add all the prepared vegetables, stirring them around a bit. Then, keeping the heat low, pop a lid on and let them sweat gently for 10 minutes.

After that pour in the stock, season and, after a couple of stirs, bring it back to a gentle simmer. Put the lid back on so it can simmer gently for another 20 minutes. When the time is up, use a stick blender to purée the soup, making sure there are no escaped bits of cucumber that the blades didn’t catch – it will finish up a magnificent fresh green colour, very pretty.

Reheat gently and serve in warm soup bowls with some cream swirled into each one and a few chives sprinkled over. 

 

Return to Homepage
Have you looked at the Delia Online Cookery School
 
 

Related recipes


No recipes relate to this.

 
 

 

 




 
Forums
Popular topic
Latest post
Ask Lindsey... cream cheese frosting
18 May 2013 20:59
Fresh Week Sticking to challenge
19 May 2013 21:35
Coffee Break Food Festival
19 May 2013 17:10
Food and travel Norwich Lunch
20 Apr 2013 08:44
Ingredients Custard
19 May 2013 18:35
Can Anyone Help? Scones
19 May 2013 19:02
Books The Assassini
14 May 2013 11:16
Equipment Wanted Le Saucier
18 May 2013 17:17
Gardening Tree Lilies
18 May 2013 21:21
 
NetObserver
CMS solutions by REDtechnology.com