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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 2 |
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It was a recommended way to use up cucumbers from a glut. As I had a glut, I tried it. Absolutely fantastic!!!! I can't praise it highly enough. My husband had the same reaction. I no longer view the number of cucumbers I have as a glut. In fact, I wish I had more - and more leeks - as I'm going to batch cook this and freeze it. The only thing I would say is, it needs a good stock (like most soups). I used Marigold vegetable stock (I'm in the UK) which is a very good brand. Ingredients:
3 cucumbers, large, peeled and grated |
1 tablespoon butter |
1 onion, finely chopped |
1 leek, finely sliced |
1 tablespoon plain flour |
1 liter vegetable stock |
2 bay leaves |
1 bunch mint, finely chopped |
Directions:
1. Melt the butter in a large pan then add the leek and onion and fry gently until soft.
2. Add the cucumber, mix well, then add the flour.
3. Cook gently, stirring, for about 1-2 minutes.
4. Add the stock and the bay leaves. Bring to the boil then simmer for 15 minutes.
5. Remove the bay leaves and add the mint.
6. Put the soup through a blender. That's it! Enjoy!
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