Most cucumber soups are served cold to provide a refreshing experience to warm weather. But this soup is creamed with potatoes and served warm for cool weather times. Enjoy.
Cream of Cucumber Soup (Serves 4)
- 4-5 potatoes, ½ inch cubes (use as much potato as cucumber)
- 1 medium onion, diced
- 2 cups vegetable stock plus 2 tablespoons for cooking onion
- 3 medium cucumbers, peeled and cut in chunks
- 4 cloves garlic, peeled
- 1 stalk celery, cut in pieces
- ¼ cup cashews
- Ground black pepper to taste
- Parsley finely cut as garnish
- Red pepper, diced as garnish
In a large pan add onion and cook with 2 tablespoons vegetable stock until soft.
Add cubed potatoes and remaining 2 cups of vegetable stock. Bring to a boil and turn heat to medium. Cook until potatoes are tender (approximately 10 – 15 minutes).
Add cucumbers, garlic, celery, cashews, and half the cooked potatoes and onion with some of the vegetable stock to a high-speed blender. Blend until creamy (approximately 30 to 45 seconds).
Add mixture to pan containing the other half of cubed potatoes. Add ground black pepper. Cook for 3-4 minutes until hot.
Serve in a large bowl with parsley and red pepper garnish.