Saturday, August 23, 2014
Potato-cucumber soup is a true summer classic in our family. The secret behind this savoury soup is to first stir-fry the potatoes with the onions and to add the fresh cucumbers only in the last minutes. So two irresistible flavours melt together.
1 tablespoon olive oil or ghee
1kg potatoes, peeled and diced
1 large, fresh cucumber, peeled, seeds removed and diced
1 onion, chopped
1 spring onion, thinly sliced
vegetable stock, enough to cover the potatoes
1 teaspoon mustard
salt and freshly ground pepper to taste
Heat the olive oil or the ghee (if you prefer a buttery taste) in a saucepan.
Add the onions and the potatoes, stir-fry until the onions are glassy and the potatoes have taken a little bit of colour.
Cover the potatoes with vegetable stock and let the soup slightly boil until the potatoes are done.
Add the diced cucumber and let it warm up for two or three minutes.
Add the mustard and blend the soup with a hand blender.
Finally, add salt and black pepper to taste and sprinkle with the sliced spring onion.
Serve it hot or cold. Enjoy!