Warm Cream of Cucumber Soup

Cucumbers are wonderfully pureed into a silken-textured soup that’s good warm or cold.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 30  g butter
• 1  small onion, chopped
• 2  garlic cloves, chopped
• 650  g cucumbers, peeled, cut into chunks
• 100  g celery root, cut into chunks
• 1  small carrot, diced
• 1000  ml water
• 1  vegetable stock cube
• 3  tablespoons sour cream
• 1⁄2 teaspoon white pepper

Directions

1. Cook onion and garlic slowly in the butter for 2 - 3 minutes until tender but not browned.
2. Add the cucumber and celery root chunks, and carrot. Stir and sauté for 1 – 2 minutes.
3. Add water and crumbled vegetable cube. Bring to a boil, then lower the flame, and simmer, partially covered, for 15 minutes.
4. Remove the soup from the heat, and purée the soup with a stick blender (or in batches in a regular blender) until silky smooth.
5. Just before serving, beat in sour cream. Season with white pepper.