Cucumber Soup with Brazil Nut Crunch
A simple soup containing the classic cucumber, with quality stock added for extra flavour and topped with the nut crunch of roughly chopped Brazil nuts. Best to use high quality stock as the cucumber is very mild in taste; let the stock make the soup zing.
6
10 minutes
30 minutes
Stove top cooking
Ingredients
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1 large onion- red or white, finely chopped
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1 clove of garlic- chopped
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2 telegraph cucumbers- peeled and roughly chopped
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1 litre of good chicken stock
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4 tbsp single cream
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Sea salt to taste- to taste
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Freshly ground black pepper- to taste
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Topping
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Handful of brazil nuts- roughly chopped
Instructions
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Make soup:
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01 Melt butter in a deep saucepan. Add onion and slowly soften, do not allow to burn. Now add garlic and cucumber and cook for a couple of minutes. Add stock and simmer for 20-30 minutes. Liquidise or blend to a fine pulp. Return to the pan and add cream.
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Serve:
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02 Enjoy either hot or cold, with a scattering of chopped Brazil nuts on top.
Notes
If unable to use homemade chicken stock substitute with 2 chicken stock cubes with 1 litre of boiling water but remember the better quality the stock the tastier the soup.
