Chilled potato, cucumber and leek cream soup

Name: Chilled potato, cucumber and leek cream soup
Yield: 4 servings
Cuisine: Boil
Ingredients: 3.00 leeks whites only; butter or sunflower oil; 3.00 potatoes cubed; 200.00 g cucumber deseeded, chopped; 500.00 ml stock vegetable or chicken; 125.00 ml cream; salt; cayenne pepper pinch; 2.00 ml curry powder medium; 60.00 ml yoghurt natural; 1.00 fresh chives thinly sliced

4 servings

Rate this recipe

By Food24 November 03 2009

Print Recipe

259

VIEWS

Facebook Twitter Pinterest Whatsapp

Recipe Disclaimer

Tap for method

Ingredients (11)

3.00	leeks — whites only
	butter — or sunflower oil
3.00	potatoes — cubed
200.00 g	cucumber — deseeded, chopped
500.00 ml	stock — vegetable or chicken
125.00 ml	cream
	salt
	cayenne pepper — pinch
2.00 ml	curry powder — medium
60.00 ml	yoghurt — natural
1.00	fresh chives — thinly sliced

Tap for ingredients

Method:

Wash leeks thoroughly. Meanwhile heat butter or oil. Sauté leeks, potatoes and cucumber, stirring from time to time.
Just cover vegetables with stock and cook gently for about 15 minutes, or until vegetables are tender. Purée.
Add remaining stock and bring to boil. Turn heat down and add cream, salt, cayenne pepper and curry powder. Cover and chill.
Serve in deep bowls, adding a swirl of yoghurt to each. Sprinkle with chives or spring onions and serve.
TOTAL KILOJOULE COUNT: 3 370 kJ (805 Cal). A portion: 840 kJ (200 Cal).