Name: Hot Cucumber Soup with Deep-Fried Parsley
Ingredients: 100 ml (approx. 3 fl oz/½ cup) thick cream; 2 cucumbers, in coarse chunks; 1 bay leaf, few thyme sprigs, tied together; oil for frying; 3 stalks of blanched celery, cleaned and chopped; 1 onion, peeled and chopped; 1 bunch parsley; 1.5 litres (6 cups) vegetable stock; 2 potatoes, peeled and cubed; 100 ml (approx. 3 fl oz/½ cup) milk

Preparation info

Difficulty
Medium

Appears in

Home Made

By Yvette van Boven

Published 2011

About

You can make this soup in advance, since it first has to be chilled, allowing for the flavours to fully develop. It is, for that matter, particularly tasty when topped with small pieces of smoked eel before serving.

Ingredients

1.5 litres (6 cups) vegetable stock
2 potatoes, peeled and cubed

Method

Heat the vegetable stock and add the potatoes, onion, celery, bay and thyme. Leave to simmer for 20 minutes or until the vegetables are cooked. Remove the thyme and bay. Add the cucumbers and cook for a few minutes. Purée the soup using a hand blender. Add the cream and taste, adjust seasoning, if necessary. Leave the soup to cool until used.

Briefly deep-fry the parsley in hot oil and