Cucumber Soup
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| Serves | 4-6 |
| Prep time | 10 minutes |
| Cook time | 20 minutes |
| Total time | 30 minutes |
| Dietary | Vegetarian |
| Meal type | Soup |
| Misc | Serve Cold, Serve Hot |
| Slightly adapted from recipe on | All Recipes |
Serve hot or cold. This cucumber soup is light and flavorful. Very easy and fast to throw together. Budget-friendly.
Ingredients
- 4 Medium Cucumbers (peeled and diced)
- 2 Tablespoons Red onion (minced)
- 2 Tablespoons Butter
- 1 Tablespoon Red wine vinegar
- 4 Cups Chicken broth
- 1 Tablespoon Flour
- Pinch Tarragon
- ½ Cup Sour cream
- 3 Tablespoons Fresh Parsley (minced)
- Salt and Pepper (to taste)
Directions
| Step 1 | |
| Peel, remove seeds, and dice cucumbers. Mince onions and parsley | |
| Step 2 | |
| In medium saucepan, melt butter. Saute onions. Add cucumbers, broth, red wine vinegar and flour. | |
| Step 3 | |
| Add tarragon and a little salt. Simmer soup until cucumbers are soft (approx. 20 minutes). | |
| Step 4 | |
| Run soup through strainer to separate broth from cucumbers and onions. | |
| Step 5 | |
| Puree cucumbers and onions in blender, adding a little broth if needed. Return pureed mixture to saucepan with reserved broth. Heat through. Whisk in sour cream, adjust seasonings and sprinkle with minced parsley. | |