CARROT AND CUCUMBER RECIPES
CUCUMBER RECIPES | BBC GOOD FOOD
From salads to soups and summery drinks, enjoy the refreshing flavours of this crunchy favourite with recipes which put cucumber at the heart of the dish.
Provided by Good Food team
Number Of Ingredients 1
PUREED CARROT SOUP RECIPE - NYT COOKING
This rice-thickened French classic, known as Potage de Crécy, is simple and comforting. You can garnish it with any number of chopped fresh herbs, as well as with croutons.
Provided by Martha Rose Shulman
Total Time 1 hours
Yield Serves 6
Number Of Ingredients 11
Steps:
- Heat the butter and olive oil in a large, heavy soup pot over medium-low heat and add the onion. Cook, stirring, until tender, about 5 minutes. Add the carrots and 1/2 teaspoon salt, cover partially and cook for another 10 minutes, stirring often, until the vegetables are tender and fragrant. Add the rice, water or stock, salt (about 1 1/2 teaspoons), and sugar. Bring to a boil, reduce the heat, cover and simmer 30 minutes, or until the carrots are tender and the soup is fragrant.
- Blend the soup either with a hand blender, in batches in a blender (cover the top with a towel and hold it down to avoid hot splashes), or through a food mill fitted with the fine blade. The rice should no longer be recognizable (it thickens the soup). Return to the pot. Stir and taste. Adjust salt, add a generous amount of freshly ground pepper, and heat through. If the sweetness of the carrots needs a boost, add another pinch of sugar.
- Serve, garnishing each bowl with croutons and a sprinkle of herbs.
Nutrition Facts : @context http//schema.org, Calories 157, UnsaturatedFatContent 3 grams, CarbohydrateContent 28 grams, FatContent 5 grams, FiberContent 5 grams, ProteinContent 3 grams, SaturatedFatContent 2 grams, SodiumContent 1186 milligrams, SugarContent 8 grams, TransFatContent 0 grams
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CUCUMBER RECIPES | BBC GOOD FOOD
From salads to soups and summery drinks, enjoy the refreshing flavours of this crunchy favourite with recipes which put cucumber at the heart of the dish.
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- Serve, garnishing each bowl with croutons and a sprinkle of herbs.
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