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🍽️ Cool cucumber cream soup with cress

157 kcal · 30 min · 4 servings

Cool cucumber cream soup with cress Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Peel the cucumbers completely.
  2. 2. Cut the cucumbers in half.
  3. 3. Cut the cucumber halves into small cubes.
  4. 4. Remove four tablespoons of the cubes and set them aside.
  5. 5. Peel the garlic clove.
  6. 6. Cut the garlic into very small pieces.
  7. 7. Heat oil in a pot.
  8. 8. Add the garlic to the hot oil.
  9. 9. Fry the garlic for one to two minutes until soft and translucent.
  10. 10. Add the remaining cucumber cubes to the pot.
  11. 11. Pour in vegetable broth until everything is covered.
  12. 12. Season the mixture with salt.
  13. 13. Season the mixture with pepper.
  14. 14. Bring the soup to a boil.
  15. 15. Remove the pot from the heat.
  16. 16. Puree the soup with a hand blender until creamy.
  17. 17. Pour the soup into the serving plates.
  18. 18. Sprinkle the saved cucumber cubes over the soup.
  19. 19. Drizzle crème fraîche onto the soup.
  20. 20. Garnish the soup with fresh cress.

Nutrition per serving