Food > Recipe Directory > Courses/Meal Type > Soup > Chilled Minted Cucumber Broth
Chilled Minted Cucumber Broth Recipe
Chilled Minted Cucumber Broth
Ottawa food writer Gay Cook's recipe for cucumber soup in her book Mrs. Cook's Kitchen: Basics and Beyond (Whitecap, 2000, $24.95) was used as the basis for this light, fresh-tasting soup.
Ingredients
- 2 tbsp (30 mL) butter
- 1 onion, peeled and chopped
- 3 English cucumbers, coarsely chopped
- 2 cups (500 mL) chicken broth or vegetable broth
- 1/2 cup (125 mL) packed fresh mint leaves
- 1/2 tsp (2 mL) each salt and pepper
Preparation
Melt butter in a saucepan set over medium heat. Add the onion and cook, covered, for about 5 minutes. Stir in the cucumber, broth and mint. Bring to a boil. Reduce heat to low, cover and simmer for 10 minutes.
Purée soup in a blender or food processor, working in batches. Season with salt and pepper.
Chill for at least 2 hours or until very cold. Garnish with additional mint leaves and slices of cucumber.
Makes 6 servings.
- Serving(s)
- 6
| Per each of 6 servings: about | |
|---|---|
| Calories | 80 |
| Fat (total) | 5 g |
| Carbohydrate | 7 g |
| Protein | 3 g |
| Fibre | 2 g |
| Sodium | 453 mg |
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