Cucumber Soup

Ingredients:
- 400g cucumber
- (washed but not peeled)
- 4-5 good-size spring onions
- 1 medium potato (100g)
- (peeled)
- 1 medium lettuce (Cos)
- or 3-4 baby gem
- 1 heaped tsp butter
- 850ml vegetable stock
- sea salt and freshly ground black pepper
To serve:
Either 1 tbsp double cream or crème fraîche or good quality rapeseed oil
Peppermint and Mint Spice Drops®
Preparation:
Chop the cucumber and potato into chunks. Slice the spring onions
(including the green part). Just tear the lettuce roughly into pieces. Take a medium-size
saucepan and on a low heat melt the butter, 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.
Add the stock, season and, after a couple of stirs, bring it back to a gentle simmer. Put the
lid back and simmer for another 20 minutes. When the time is up, use a stick blender to
purée the soup, making sure you have puréed all the lumps. At this stage you might want
to sieve the soup to create a more creamy texture to show off the glorious green colour.
Serve either hot or cold with one of the following special Spice Drops® garnishes: For 4
servings: 4 dessert spoons crème fraîche, cream or very thick yoghurt, add 3 drops of
Peppermint Spice Drops® and 5 drops of Mint Spice Drops®. Blend well and dollop on top
of the soup.
Or
Take 2 tablespoons of good quality rapeseed oil, place in a small jug and stir in add 3
drops of Peppermint Spice Drops® and 5 drops of Mint Spice Drops®. Just before serving,
pour a 10p size blob of infused oil on top of the soup and then using a skewer stir in the oil
so that it is mixed in but still leaves an attractive pattern on the top. This will give a lovely
mint flavour to the soup!
Option 2: replace the cucumber with 350g frozen petit pois.
Option 3: replace the cucumber with 3 medium courgettes.
Ready in 25 minutes.
#Food & Drink #Recipes & Meal Ideas #mint #peppermint #cucumber soup

We care deeply about privacy and transparency. Your email address will only be used by us to send you great offers and exciting foodie news we think you'll enjoy. You can update your preferences or unsubscribe at anytime. See our Privacy Policy.
EXPLORE MORE


Why Switch To Sweet Potatoes?


British Blackberry and Apple Crumble...


Not Just Nutella: Why Hazelnuts Rock

