Warm Cucumber Soup (Sopa De Pepinos)

Warm Cucumber Soup (Sopa De Pepinos)

Gluten Free

Basic Information

  • Servings: 6
  • Ready in: 45 minutes
  • Preparation time: -
  • Cooking time: -
  • Rating: 27.91
  • Health score: 1.00
  • Weight Watcher points: 21.00

Summary

Warm Cucumber Soup (Sopa De Pepinos) is a gluten free hor d'oeuvre. One serving contains 458 calories, 6g of protein, and 37g of fat. This recipe serves 6. For $1.23 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe is typical of Latin American cuisine. 1 person has made this recipe and would make it again. If you have butter, sauce, eggs yolk, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 19%. This score is not so super. Similar recipes are Warm cream of cucumber soup, Warm Cucumber Soup with Scallop and Sole Mousselines, and Strawberry Soup (Sopa de Fresa).

Ingredients

  • beef stock/broth
    beef stock/broth3 cups
  • cornstarch
    cornstarch1 tablespoon
  • eggs yolk
    eggs yolk2
  • cucumber
    cucumber2 cups
  • heavy cream
    heavy cream0.5 cup
  • sauce
    sauce1.5 cups
  • kosher salt
    kosher salt1 tablespoon
  • milk
    milk1 cup
  • nutmeg
    nutmeg0.25 teaspoon
  • onion
    onion0.5 cup
  • salt& pepper
    salt& pepper6 servings
  • stock/broth of any kind you'd like to use
    stock/broth of any kind you'd like to use0.5 cup
  • butter
    butter14 tablespoons
  • water
    water1 cup
  • white wine
    white wine4 tablespoons
Instructions

Step 1

White Sauce:So first things first we need to get this white sauce done before the actual soup.

Step 2

Whisk the cornstarch and milk in a small sauce pot before heating it up. Then add in the rest of ingredients the stock, butter, and seasonings. Bring to a boil, stir, and let it thicken up. Turn heat off and set aside.Soup:In a pot start cooking the cucumbers with the water, butter, and salt until fork tender. With a hand blender or blender pulse till smooth the cooked cucumber with the water it was cooking in, white sauce, chopped onions, and beef stock. Then transfer back into the same pot and bring to a boil. A minute before serving add into the soup the heavy cream, white wine, the 2 egg yolks, and nutmeg, stir to combine. Taste for seasonings then serve and garnish with cilantro or parsley.

Categories

Cuisines: South American, Latin American

Dish Types: antipasti, soup, starter, snack, appetizer, antipasto, hor d'oeuvre

Diets: gluten free

Occasions: fall, winter

Source Information

Source: Foodista

License: CC BY 3.0

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