Cucumber Soup

Ingredients:

Method:

Peel, cut and deseed the cucumbers. Heat up the butter in the cooker and fry the finely minced onion to a golden brown. Then add the grated potato and spring onions and fry lightly. Then mix in the water, grated cheese, pepper powder and salt to taste. Pressure cook for 2-3 minutes. Cool and liquidise in the mixer jar for a minute. Pour the soup back into the pan. Make a paste of the corn flour and add to the simmering soup. Serve hot with a sprinkling of the grated cheese and a dollop of the slightly whipped cream.
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