CUCUMBER SOUP RECIPE : THE SKINNY COOK

Cucumber Soup
Cucumber Soup with Coriander
Makes 2 servings in 20 minutes
Posted by The Skinny Cook  : 8 April 2001

 VEGETABLES / European (Belgium) / Soup / Stove / No marination

Cooking for 2 people has the side-effect that we have left overs from what we buy : try to buy half a cucumber , 3 mushrooms or just enough fresh coriander for one day...

So we are left with left-overs in the fridge and headscratching what to do with it?

Solution : souprecipes!

The recipe below is what I combined with left overs found in our fridge.

Main thing is : let your imagination do the cooking!
 

  INGREDIENTS

• 1 onion, chopped
• 1/2 cucumber (250gr)
• 3 mushrooms, sliced
• 2 tablespoons coriander, chopped
• 1/2 oz (10to15gr) butter
• 1,5 cup boiling water
• juice of 1 limau kasturi (or 1/2 tablespoon lemon juice)
• 1 coffee spoon 'Maggi' chicken stock granules (or any other brand instant stock)
• pepper to taste
• oil to fry
   

  PREPARATION

1. Let the green skin on the cucumber but remove its inner seeds. Cut cucumber into 3/4 inch (1,5cm) pieces.
2. Heat the butter in a pan and brown the mushrooms for less than 1 minute. Add the limau juice, cover and let simmer for 10 minutes.
3. In another pan : fry the onion in the oil until softened.
4. Add to the onion the cucumber, pepper, stock-granules and boiling water. Cover and boil for 4 minutes. Afterwards take a mixer and mix until cucumber pieces are pureed.
5. Add coriander and mushrooms, and put on the fire for 2 minutes more.
6. Serve with a lot of love...