Creamy Cucumber And Onion Soup Recipe

About this recipe

A comforting vegetarian soup featuring tender cucumbers and caramelized onions, enriched with a creamy texture. Perfect for a satisfying dinner solution.

Ingredients

• 3 pcs Cucumber Green
• 100 g Sambar Onion Peeled
• 125 g Mooz Butter Garlic & Herbes
• 2 x 170 ml Masterchow White Vinegar - Pack Of 2
• 1 kg Tata Salt (Vacuum Evaporated Iodised)
• 1 kg Twf Bread Flour T55 - Specialised Maida

Instructions

1. 1. Melt 2 tablespoons of butter in a pan over medium heat. Add 1 sliced onion and sauté until golden brown, about 5-7 minutes. Remove from heat and set aside.
2. 2. Peel and thinly slice 2 cucumbers. Place them in a large pot.
3. 3. Add 1 cup of white vinegar, 1 teaspoon of salt, and the sautéed onions to the pot. Pour in enough cold water to cover the cucumbers.
4. 4. Bring the mixture to a boil over high heat, then reduce to a simmer. Cook until the cucumbers are soft, about 15-20 minutes.
5. 5. For a thicker consistency, stir in 2 tablespoons of white flour mixed with a little water to form a roux. Cook for an additional 5 minutes, stirring constantly.
6. 6. Adjust seasoning with salt and pepper to taste. Serve the soup hot or cold, garnished with fresh herbs if desired.

How to make Creamy Cucumber And Onion Soup

1. Sauté the onion. Melt 2 tablespoons of butter in a pan over medium heat, then sauté 1 sliced onion until golden brown, about 5–7 minutes, and set aside.
2. Simmer the cucumbers. Peel and thinly slice 2 cucumbers into a large pot, add 1 cup of white vinegar, 1 teaspoon of salt, and the sautéed onions, then pour in enough cold water to cover.
3. Cook until soft. Bring to a boil over high heat, then reduce to a simmer and cook until the cucumbers are soft, about 15–20 minutes.
4. Thicken with roux. Stir in 2 tablespoons of white flour mixed with a little water to form a roux, and cook 5 minutes while stirring constantly.
5. Season and serve. Adjust seasoning with salt and pepper to taste and serve hot or cold, garnished with fresh herbs if desired.

Frequently asked questions

What role does white vinegar play in Creamy Cucumber and Onion Soup?

White vinegar adds a tangy acidity that balances the natural sweetness of the sautéed onions and the mild flavor of the cucumbers. It also enhances the overall flavor profile, making the soup more vibrant and refreshing. Be cautious not to overuse it, as too much vinegar can overpower the dish.

How can I ensure the cucumbers are cooked to the right texture?

The cucumbers should be cooked until they are soft but not mushy, which usually takes about 15-20 minutes of simmering. You can test their doneness by piercing a slice with a fork—it should go through easily without resistance. Overcooking may cause the cucumbers to lose their fresh flavor and texture.

What is the purpose of the roux in this recipe?

The roux, made by mixing the bread flour with water, is used to thicken the soup and give it a creamy consistency. It helps bind the liquid and the vegetables together, creating a smooth and velvety texture. Be sure to stir constantly when adding the roux to avoid lumps.

Can this soup be served cold, and how should I prepare it for that?

Yes, this soup can be served cold, making it a refreshing option for warm evenings. After cooking, let the soup cool to room temperature, then refrigerate it for at least 2 hours. Cold versions of this soup pair well with a garnish of fresh herbs like dill or parsley for added flavor.

What is a common mistake to avoid when making this soup?

One common mistake is not sautéing the onions long enough to achieve a golden brown color. Properly caramelized onions add depth and sweetness to the soup, so rushing this step can result in a less flavorful dish. Additionally, over-thickening with too much roux can make the soup overly dense, so add it gradually while stirring.