Cream of Cucumber Soup

2.5 LITRES

Ingredients

Cucumber                                                                600 g

Chicken stock                                                          2.5 ltr

Onion                                                                      50 g

Margarine                                                                50 g

Flour                                                                        50 g

Cream                                                                      125 ml

Salt

Pepper

Rice                                                                         50 g

Method

  1. Wash the cucumber and cut into rough dice.
  2. Place in boiling water with the onion and salt.
  3. Make a white roux with margarine and flour.
  4. When the cucumber is cooked, strain and pass through a sieve retaining the stock.
  5. Add the cucumber stock to the roux and allow to cook for 15 minutes.
  6. Add the puree of cucumber and pass through a fine conical strainer.
  7. Reboil add the cream and garnish with cooked rice and pea sized balls of cucumber that have been poached in salted water.

 

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