Creamy Cucumber Soup

6

Creamy Cucumber Soup

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Ingredients

• 1 1/2 large Ontario Greenhouse Seedless Cucumbers, diced, (approx. 5 1/2 cups/1375 mL)
• 1 medium cooking onion, chopped (about 1 cup (240 mL))
• 2 tbsp (30 mL) finely diced fresh jalapeño (1 whole)
• 5 tbsp (75 mL) butter
• 3 3/4 cups (940 mL) low-sodium chicken stock (vegetable stock for a vegetarian option)
• 1/2 cup (125 mL) whipping cream
• 1 1/2 tsp (7.5 mL) salt (to taste)
• 1/4 tsp (1 mL) pepper

Instructions

1. Melt butter in a medium pot over medium heat. Add onion, jalapeño and stir to cook until onions are translucent. Add diced cucumber and continue cooking for an additional 5 minutes.
2. Pour in stock and bring to a boil. Reduce heat and simmer for approximately 20 minutes covered until the cucumber is soft.
3. Puree the soup in batches in a blender (or use a hand held blender right in the pot).
4. Return pureed soup back in the pot and add cream. Heat through over low heat. Taste and season with salt and pepper.