Cold Cucumber Soup Recipe

INGREDIENTS

• 4 large cucumbers
• 2 tablespoons of butter or margarine 2 tablespoons of flour
• 50g fresh parsley, finely chopped
• 50g finely chopped celery leaves
• 1 envelope onion soup mix
• 1/2 1 water
• 450 g of liquid cream or mixture of cream and milk
• Cucumber slices, celery leaves and lemon peel for garnish

INSTRUCTIONS

1. Peel the cucumbers with a paring knife or vegetable cutter. To remove the seeds from the cucumbers, cut them lengthwise in the middle and remove the seeds by scraping with a teaspoon. Finally chop enough cucumbers to fill 750 g, reserving all this preparation.
2. Dissolve butter in a large saucepan over medium heat. Stir in the flour and cook for 3 minutes, stirring constantly.
3. Add chopped cucumbers, parsley, and chopped celery leaves. Bring the flame to a simmer. Cook and stir, about 8 minutes, until the cucumbers are soft when pierced with a fork.
4. Mix the soup powder with water in a small bowl; add to the cucumber mixture. Heat it over medium heat until it reaches its boiling point. Lower the flame to a simmer. Simmer, covered, for 15 minutes. Take out of the fire. Let it sit at room temperature until cool.
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5. Pass the soup in small batches through a food processor or blender until smooth.
6. Transfer the soup to a large bowl; add the cream, stirring it. Cover; refrigerate. Serve the soup cold. Garnish if you like.

The amounts indicated make first courses for 6 people