Chilled Cucumber Soup with Oolong Tea
0 made it | 0 reviews
- Sub Category Name
Food
Soups
- Recipe Source Name
The Dilmah Book of Tea inspired Cuisine & Beverage
Ingredients
- 3 tea bags Dilmah Traditional Oolong Tea
- 500g peeled & diced cucumber
- 400ml Chicken Stock/vegetable stock
- 75g soft butter
- 50g Flour
- 50g chopped onion
- 50g chopped leeks
- Chopped parsley
- 50ml Sour Cream
- Croutons to garnish
Methods and Directions
- Bring the chicken stock to a boil, simmer and infuse the Oolong tea bags for 10 minutes.
- Heat the butter in a saucepan; add the onions and leeks and cook for 2 minutes.
- Add the flour and cook for a further 2 minutes.
- Cool slightly and add the chicken stock and the diced cucumber. Bring to boil and cook for 15 minutes.
- Remove any scum that may appear, and leave to cool.
- Blend the soup, add the seasonings and chill well.
- Serve sprinkled with Chopped parsley and croutons.
ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 23/12/2024
Saved to Favorites
I Made It
You've made it: times
All cooks: