Cucumber soup with garden herbs

Name: Cucumber soup with garden herbs
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Courgettes (about 200 g); 1 medium cucumber; 2 Spring onions; 1 small onion; 1 TABLESPOON Oil; 2 TEASPOONS Vegetable broth (instant); 2 Federation Chives; 1 collar Dill; 1/2 l well cooled buttermilk; 7-10 Tbsp salt, white pepper; 7-10 Tbsp Chives, dill and capuchin; 7-10 Tbsp cress blossoms

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Courgettes (about 200 g)
1 medium cucumber
2 Spring onions
1 small onion
1 TABLESPOON Oil
2 TEASPOONS Vegetable broth (instant)
2 Federation Chives
1 collar Dill
1/2 l well cooled buttermilk
7-10 Tbsp salt, white pepper
7-10 Tbsp Chives, dill and capuchin
7-10 Tbsp cress blossoms

Directions

1
Clean and wash the zucchini, cucumber and spring onions. Finely dice the zucchini. Halve cucumber, remove seeds and dice finely. Cut spring onions into rings. Peel and chop onion
2
Heat the oil in a pot. Fry the onion until transparent. Add zucchini, cucumber and spring onions briefly. Deglaze with 1/4 l water, bring to the boil and stir in stock. Cover and cook for about 5 minutes. Let it cool down
3
Wash the herbs, shake dry and cut finely. Lift half the vegetables out of the stock. Add half of the herbs to the stock and puree everything. Stir in buttermilk, remaining vegetables and rest of herbs. Season to taste. Garnish with the flowers if necessary.