Cucumber Soup
Ingredients:
-
Cucumber, medium sized 3
-
Celery stalk 1
-
Vegetable stock cube 1
-
Corn flour 1 tbsp
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Grated cheese 1 tbsp
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Fresh cream 2 tbsp
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Butter 2 tbsp
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Water 2 1/2 cups
-
Pepper powder and salt to taste
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.