Summary:

If you want to add more gluten free and lacto ovo vegetarian recipes to your collection, Warm cream of cucumber soup might be a recipe you should try. One portion of this dish contains approximately 2g of protein, 8g of fat, and a total of 120 calories. For 83 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 4. 1 person were impressed by this recipe. It works well as a very affordable hor d'oeuvre for Autumn. It is brought to you by Foodista. Head to the store and pick up butter, onion, celery root, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 25 minutes. Overall, this recipe earns a rather bad spoonacular score of 30%. Similar recipes are Warm Cucumber Soup (Sopa De Pepinos), Warm Cucumber Soup with Scallop and Sole Mousselines, and Cucumber Cream Soup.

Dietary Info:

Ingredients:

• 30 g butter - $3.49
• 1 small onion - $1.19
• 2 cloves garlic - $0.89
• 650 g cucumber - $0.89
• 100 g celery root - N/A
• 1 small carrot - $1.39
• 1000 ml water - $5.79
• 1 vegetable stock cube - N/A
• 3 Tbs cream - $3.29
• 0.5 tsp pepper - $1.99

Instructions:

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 saut 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 pure the soup with a stick blender (or in batches in a regular blender) until silky smooth.Just before serving, beat in sour cream. Season with white pepper.