Cucumber cream soup with North Sea prawns

Name: Cucumber cream soup with North Sea prawns
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 large cucumber (approx. 600 g); 1 Onion; 2 TABLESPOONS Oil; 1/2 l Vegetable broth (instant); 1 potty Borage; 1/2 (75 g) Mug Crèmefraîche; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 75 g North Sea crab meat

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 large cucumber (approx. 600 g)
1 Onion
2 TABLESPOONS Oil
1/2 l Vegetable broth (instant)
1 potty Borage
1/2 (75 g) Mug Crèmefraîche
7-10 Tbsp Salt
7-10 Tbsp Pepper
75 g North Sea crab meat

Directions

1
Wash and peel the cucumber and cut into small pieces. Peel and chop the onion. Heat oil in a pot. Fry cucumber and onion in it. Deglaze with broth and bring to the boil. Cover and cook for about 10 minutes.
2
Wash the borage, dab dry, remove the leaves and chop. Put 1 tablespoon of borage aside, add the rest to the cucumber. Puree the vegetables in the pot with a chopping stick and refine with crème fraîche.
3
Season to taste with salt and pepper. Fill into soup bowls and serve sprinkled with prawns and borage.