Filter
Reset
Sort ByRelevance
Gadgetman
Cucumber soup with cress
Vegetable soup of cucumber with yogurt and cress.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Chop the onion. Peel the trouble and cut into cubes. Heat the oil in a soup pan and fry the onion in golden gold for 2-3 minutes.
-
Add three quarters of the cucumber cubes and fry them for 2-3 minutes with the lid on the pan. Pour in the stock and bring it to the boil.
-
Cook for 3-4 minutes and puree the soup with the hand blender. Let cool slightly. Cut the tanners.
-
Season the yoghurt with pepper and a little salt and stir in the chopped cress.
-
Mix the remaining cucumber cubes with the rest of the cress. Divide the soup over deep plates (the filling drops down in the bowls).
-
Spoon a large spoonful of yogurt into each plate and draw a circle from the center with a spoon. Spread the cress-cucumber mixture over the plates.
Blogs that might be interesting
-
20 minAppetizergala melons, basil, ice cubes, extra virgin olive oil, Prosciutto di Parma,melon soup with basil
-
20 minAppetizerBroccoli, almond, vegetable stock, almond shavings, honey, Roquefort, gorgonzola, creme fraiche, olive oil,broccoli-almond soup with roquefort and almond crunch
-
30 minAppetizerolive oil, onion, potato, frozen pea, Meat bouillon, vegetable stock, ham, fresh mint, extra virgin olive oil, lemon juice, honey,pea soup with ham and mint oil
-
25 minSnackfilo pastry, mie, root, spring / forest onion, cooked ham, sunflower oil, sweet chilli sauce, fresh coriander, fresh ginger, Red pepper,spring rolls with sharp sauce
Nutrition
125Calories
Sodium27% DV655mg
Fat15% DV10g
Protein8% DV4g
Carbs2% DV6g
Fiber52% DV13g
Loved it