rusty2rusty

CUCUMBER AND APPLE SOUP

1 medium onion, roughly chopped
1 garlic clove, chopped
1/2 ounce butter
2 large cucumbers, peeled and sliced
2 apples, peeled and sliced
4 cups stock (broth, vegetable)
salt and pepper

In a large saucepan, melt the butter and gently fry the onion and garlic until softened and translucent. Add the cucumbers, apples and stock and bring to the boil; reduce the heat and simmer for 5 minutes. Remove from the heat and when enough to transfer to a blender or processor, blend until smooth; season to taste.

Serve this soup hot with garlic bread and garnish soup with chives and a little cream; alternatively, chill the soup in the fridge and serve garnished with cucumber slices and natural yogurt.

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Its's better to burn out,then to fade away.

lulu

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Don't borrow sorrow from tomorrow!