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

• 200G All Things Butter Unsalted Butter
• 1 Piece Cucumber 1Pc
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• - Golden Swan White Vinegar
• - Tata Salt
• 1.5 Kg Bacheldre Organic Plain White Flour, 1.5Kg

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

Why is white vinegar used in Creamy Cucumber and Onion Soup?

White vinegar adds a tangy brightness to balance the natural sweetness of the onions and cucumbers. It also helps to soften the cucumbers during cooking, enhancing their texture in the soup. If unavailable, apple cider vinegar can be used as a substitute, though it will slightly alter the flavor profile.

What is the purpose of the roux made with white flour in this recipe?

The roux thickens the soup, giving it a creamy consistency without using dairy cream. Mixing the flour with water before adding it prevents lumps from forming. Ensure you stir constantly during the final cooking phase to avoid uneven thickening.

How do I know when the cucumbers are cooked properly?

The cucumbers are ready when they become soft and translucent, which typically takes about 15-20 minutes of simmering. Avoid overcooking, as this can make the cucumbers mushy and affect the texture of the soup.

Can I serve this soup cold, and how should I store it for later?

Yes, this soup can be served cold, making it refreshing for warmer evenings. Let the soup cool completely before transferring it to an airtight container and refrigerating. It can be stored for up to 3 days and should be stirred well before serving.

What herbs pair well as garnish for Creamy Cucumber and Onion Soup?

Fresh dill or parsley are excellent choices for garnishing this soup, as they complement the tangy and creamy flavors. Alternatively, chives can add a mild onion-like flavor that enhances the overall taste.