Cucumber soup

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Main dish, 4 portions
2 cucumbers
2 shallots
20 g unsalted butter
1 chicken stock cube
0.5 litres water
4 slices raw ham
4 sprigs fresh coriander
125 ml crème fraîche


1. Wash the cucumber and pat dry using kitchen paper. Cut off 12 thin slices. Peel the rest of the cucumber and the second cucumber, halve lengthwise and scoop out the seeds. Cut the cucumbers into cubes. Finely chop the shallots. Heat the butter in a pan and fry the shallots for approx. 2 min. Briefly fry the cucumber cubes with the shallots.

2. Crumble the stock cube over the cucumber and shallots. Pour the water into the pan, bring to the boil and simmer the cucumber for around 10 minutes. Meanwhile, cut the raw ham into strips. Finely cut the coriander. Puree the soup using a blender or a food processor and stir in the crème fraîche. Reheat the soup. Season with salt and pepper to taste. Ladle the soup across the plates. Garnish with the slices of cucumber, raw ham strips and coriander.
This recipe was taken from Albert Heijn