Creamy Cucumber Soup

Vegetarian
Gluten Free
Health score
8%
Creamy Cucumber Soup
45 min.
4
234kcal

Suggestions


Welcome to a refreshing culinary experience with our Creamy Cucumber Soup! Perfect for warm weather or when you're simply in the mood for something light yet satisfying, this vegetarian and gluten-free dish is sure to impress. With a delightful combination of English cucumbers, fresh herbs, and creamy textures, this soup is not only visually appealing but also bursting with flavor.

Imagine the comforting aroma of simmering potatoes and aromatic herbs wafting through your kitchen, inviting you to try this delectable dish. The creamy base, achieved with luscious crème fraîche, pairs beautifully with the crispness of the cucumbers, making each spoonful a celebration of summer’s bounty. It is an excellent choice for a starter at your next dinner party or even as a snack to enjoy on a sunny afternoon.

Best of all, this soup can be prepared ahead of time, allowing you to chill and savor it at your leisure. Serve it garnished with thin slices of cucumber and a swirl of crème fraîche for an added touch of elegance. Not only does it look beautiful, but it's a fantastic way to introduce fresh produce into your meals, making it a guilt-free indulgence that your taste buds will thank you for.

So grab your blender and get ready to whip up this delightful Creamy Cucumber Soup that will surely become a staple in your summer dining repertoire!

Ingredients

  • tablespoon butter 
  • cup celery sliced ( 2 stalks; 5 oz.)
  • 0.8 cup crème fraîche sour
  • 12 oz cucumber english rinsed peeled seeded
  • 0.5 teaspoon thyme sprigs dried fresh
  •  spring onion rinsed ends trimmed coarsely chopped
  • 0.1 teaspoon hot sauce 
  • oz onion thinly sliced
  • 0.3 cup parsley coarsely chopped
  • 0.5 teaspoon salt 
  • 2.5 cups fat-skimmed beef broth 
  • pound yukon gold potatoes white peeled cut into 1-inch chunks

Equipment

  • bowl
  • frying pan
  • ladle
  • blender

Directions

  1. Combine 2 1/2 cups broth, potatoes, onion, celery, parsley, green onion, thyme, and butter in a 5- to 6-quart pan; cover and bring to a boil over high heat, stirring occasionally. Reduce heat and simmer, stirring occasionally, until potatoes mash easily with a fork, 20 to 25 minutes.
  2. Remove from heat and let cool to room temperature, about 1 hour.
  3. Meanwhile, thinly slice a fourth of the cucumber; wrap airtight and chill. Coarsely chop remaining.
  4. Working in batches, whirl potato mixture and chopped cucumber in a blender until smooth; pour into a large bowl. Stir in 3/4 cup crme frache, 1/2 teaspoon salt, and 1/8 teaspoon hot sauce. Cover and chill until cold, at least 1 hour, or up to 1 day.
  5. Thin soup with more broth. If desired, add more salt and hot sauce to taste. Ladle into bowls and garnish with sliced cucumber and more crme frache.

Nutrition Facts

Calories234kcal
Protein8.81%
Fat43.48%
Carbs47.71%

Properties

Glycemic Index
75.44
Glycemic Load
15.29
Inflammation Score
-8
Nutrition Score
15.893043518066%

Flavonoids

Apigenin
8.81mg
Luteolin
0.42mg
Isorhamnetin
1.42mg
Kaempferol
1.35mg
Myricetin
0.56mg
Quercetin
7.01mg

Nutrients percent of daily need

Calories:233.68kcal
11.68%
Fat:11.75g
18.08%
Saturated Fat:6.25g
39.03%
Carbohydrates:29.01g
9.67%
Net Carbohydrates:24.97g
9.08%
Sugar:5.63g
6.26%
Cholesterol:32.97mg
10.99%
Sodium:942.57mg
40.98%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:5.36g
10.72%
Vitamin K:92.22µg
87.83%
Vitamin C:34.03mg
41.25%
Potassium:837.59mg
23.93%
Vitamin B6:0.47mg
23.26%
Vitamin A:919.53IU
18.39%
Manganese:0.34mg
16.98%
Fiber:4.04g
16.17%
Phosphorus:152.11mg
15.21%
Magnesium:51.44mg
12.86%
Folate:50.42µg
12.61%
Vitamin B2:0.2mg
11.6%
Vitamin B3:2.3mg
11.48%
Copper:0.22mg
11.08%
Vitamin B1:0.16mg
10.39%
Calcium:102.44mg
10.24%
Iron:1.79mg
9.92%
Vitamin B5:0.99mg
9.9%
Selenium:5.61µg
8.02%
Vitamin B12:0.38µg
6.34%
Zinc:0.81mg
5.41%
Vitamin E:0.4mg
2.67%
Source:My Recipes