Warm cream of cucumber soup Recipe

• 30 g butter
• 1 small onion, chopped
• 2 cloves garlic, chopped
• 650 g cucumber, peeled, cut into chunks
• 100 g celeriac, cut into chunks
• 1 small carrot, diced
• 1000 ml water
• 1 vegetable stock cube
• 3 tbs sour cream
• 1/2 tsp white pepper

Directions

1.

Cook onion and garlic slowly in the butter for 2 - 3 minutes until tender but not browned

2.

Add the cucumber and celery root chunks, and carrot. Stir and sauté for 1 – 2 minutes.

3.

Add water and crumbled vegetable cube. Bring to a boil, then lower the flame, and simmer, partially covered, for 15 minutes.

4.

Remove the soup from the heat, and purée the soup with a stick blender (or in batches in a regular blender) until silky smooth.

5.

Just before serving, beat in sour cream. Season with white pepper.