HOT CUCUMBER SOUP
My friend Liza, who works for my parent company, just emailed me this recipe. Liza likes to surf Zaar for recipes, but hasn't joined as a member yet. She's letting me post her recipe (which sounds really yummy). Hopefully, she'll post some of her own soon!
Provided by Mirj2338
Categories Lunch/Snacks
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- As per the recipe: Peel and slice the cucumbers.
- Melt the butter/marg in large saucepan and saute the onion until transparent.
- Stir in the flour.
- Add the stock and bring to a boil.
- Add the sliced cucumber and cook until tender.
- Puree in electric blender.
- Season to taste with salt and pepper and stir in lemon juice.
- Just before serving, mix in the cream.
- What Liza does: I use alot more cucumbers, maybe+- 800/900g and add a touch more water to the stock amount.
- I use more onions, approx.
- 2 med-large.
- Don't use more lemon juice as it changes the taste of the soup.
- Once the soup is cooked (ie. the cucumbers are tender), puree the soup: and options: can either leave the soup as it is; or put in one tub of sour cream; or don't put sour cream in the pot and only serve with sour cream as garnish.
- It's yummy.
Nutrition Facts : Calories 134.5, Fat 10.1, SaturatedFat 4.5, Cholesterol 22.1, Sodium 53.6, Carbohydrate 10.4, Fiber 0.9, Sugar 2.6, Protein 1.8
SIMPLE CUCUMBER SOUP
The most simple yet one of the best soups I had so far. A simplified version of my mum's cucumber soup. No need for salt, pepper, or seasonings, just a good vegetable broth. I like to have it with a good slice of toasted bread and some good cheese.
Provided by virgi
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 40m
Yield 3
Number Of Ingredients 7
Steps:
- Melt butter with the oil in a large saucepan over medium-high heat. Cook and stir onion and garlic in the butter mixture until tender, 3 to 5 minutes. Add cucumber and zucchini slices; cook and stir until softened, 2 to 3 minutes. Pour vegetable broth over the mixture; bring to a boil, reduce heat to medium-low, and let simmer until the vegetables are cooked through, 20 to 25 minutes. Remove from heat and cool a few minutes.
- Pour soup into a blender no more than half full. Cover and hold lid in place with a towel; pulse a few times before leaving on to blend. Puree in batches until smooth.
Nutrition Facts : Calories 150.5 calories, Carbohydrate 15 g, Cholesterol 10.2 mg, Fat 9.3 g, Fiber 3.6 g, Protein 3.4 g, SaturatedFat 3.2 g, Sodium 500.2 mg, Sugar 5.4 g
SWEDISH PICKLED CUCUMBER SALAD (INLAGD GURKA)
I can't think of a family event where these haven't appeared on the table. My Swedish grandmother made these for her family and the tradition continues - it was originally made with without dill - as it's written here - but feel free to add fresh dill - it's yummy both ways!
Provided by Metlantis
Categories Swedish
Time 10m
Yield 4 , 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Wash and dry cucumber. Slice very thinly without peeling. Place in serving dish.
- Mix together, vinegar, water, salt, pepper, and sugar. Pour this over cucumbers. Sprinkle with optional dill.
- Let stand 2-3 hours in refrigerator before serving.
ZUPA OGORKOWA - POLISH CUCUMBER SOUP RECIPE RECIPE - (4/5)
Provided by JimMac
Number Of Ingredients 11
Steps:
- Prepare a broth using meat and vegetables. Wash bones and meat thoroughly in hot water and put them into the pot. Add six cups of cold water. Cook it on high heat, covered. Then lower the heat and cook gently for about 1 hour. Of course as usually you can simply use stock cubes making all simpler and faster (but with some loss on a quality of food, as some say). In the meantime wash and peel vegetables and put them into the broth. Boil all together. At the end of cooking add spices: a few peppercorns, bay leaf, black pepper and salt to taste. Melt some butter in a frying pan and fry 1 medium, diced onion. When onion begins to brown add chopped or crushed garlic and fry on a low heat for about 10 minutes. Wash the pickles, peel and grate them on a grater with big holes, so that what you get are stripes that aren't not too small. Add pickles to garlic & onion - fry all together for a few minutes. Then add this mixture to your broth. Now, peel potatoes, cut into small pieces (dices) and throw into the ogorkowa soup. Cook everything on a rather low fire until potatoes are soft and edible. Make a suspension of flour with sour cream to (as they say in Poland) 'whiten' our cucumber soup. To do so simply mix 2 tablespoons of white flour and 100 ml of sour cream. You can also use tart yoghurt. Now slowly pour it into the soup, constantly and vigorously stirring. Mix thoroughly. Cook your soup for a few more minutes, but do not let it boil. Season the ogorkowa soup with salt and black pepper according to your taste. Serve!
GRAMMIE'S PRESSGURKA (SWEDISH CUCUMBERS) RECIPE - (4.5/5)
Provided by á-39535
Number Of Ingredients 7
Steps:
- Cut cucumbers into the thinnest possible slices. (you don't have to peel.. Grandma Mae didn't but Grammie does) Arrange slices in a bowl. Whisk together the white distilled vinegar, sugar, salt, pepper and parsley. Pour over the cucumbers. Place a plate with a weight over the cucumbers to squeeze out the liquid. Chill for 1 hour. (the longer you chill before serving the stronger the taste)
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