Jamie Oliver

Chilled cucumber soup

Chilled cucumber soup
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Chilled cucumber soup

Serves 10-12
Cooks In30 minutes plus chilling
DifficultyNot too tricky
Nutrition per serving
  • Calories
    133
    7%
  • Fat
    9g
    13%
  • Saturates
    5g
    25%
  • Protein
    4.7g
    9%
  • Carbs
    7.7g
    3%
  • Sugars
    4.5g
    5%

Of an adult's reference intake

Jamie Magazine
Recipe From

Jamie Magazine

By Andy Harris
READ MORE
Tap For Method

Ingredients

  • 60 g unsalted butter
  • 1 onion
  • 3 cucumbers
  • 1.5 litres organic chicken stock
  • ½ a bunch of fresh chives
  • ½ a bunch of fresh parsley
  • 2 lemons
  • 200 ml single cream
Tap For Method
Jamie Magazine
Recipe From

Jamie Magazine

By Andy Harris
READ MORE
Tap For Ingredients

Method

  1. Peel and dice the onion and roughly chop the cucumbers.
  2. Melt the butter in a large pan and sauté the onions over a medium heat for 4 to 5 minutes, or until softened.
  3. Add the cucumber, reduce the heat to low and continue to cook for 5 minutes.
  4. Add the stock, bring to the boil then reduce the heat again. Season well with sea salt and black pepper, and leave to simmer for 5 minutes.
  5. Chop and add the chives and parsley leaves, squeeze in the lemon juice and cook for a further 5 minutes.
  6. Transfer to a blender and purée until smooth (in batches, if necessary).
  7. Place the soup in a bowl, allow to cool at room temperature, then refrigerate until cold.
  8. Whisk in the cream, season to taste, then serve.
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Nutrition per serving
  • Calories
    133
    7%
  • Fat
    9g
    13%
  • Saturates
    5g
    25%
  • Protein
    4.7g
    9%
  • Carbs
    7.7g
    3%
  • Sugars
    4.5g
    5%

Of an adult's reference intake