Creamy Cucumber
Soup

INGREDIENTS

1 ½ large Ontario Greenhouse Seedless Cucumbers, diced, should yield 5 ½ cups
1 medium cooking onion, chopped (about 1 cup (240 mL))
2 tbsp (30 mL) finely diced fresh jalapeño (1 whole)
5 tbsp (75 mL) butter
3 ¾ cups (900 mL) good quality chicken stock (vegetable stock for a vegetarian option)
1 ½ tsp (8 mL) salt
¼ tsp (1 mL) pepper
½ cup (120 mL) whipping cream

INSTRUCTIONS

• Melt butter in a medium saucepan over medium heat. Add onion, jalapeño and stir until onions are translucent. Add diced cucumber and continue cooking for an additional 5 minutes.
• Pour in stock and bring to a boil. Reduce heat and simmer for approximately 20 minutes covered until the cucumber is soft.
• Puree the soup in batches in a blender (or use a hand held blender right in the saucepan).
• Return pureed soup back in the saucepan and add cream. Heat over low heat. Taste and season with salt and pepper.