Chilled Cucumber Soup with Oolong Tea

Chilled Cucumber Soup with Oolong Tea

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  • Sub Category Name
  • Recipe Source Name
    The Dilmah Book of Tea inspired Cuisine & Beverage


  • 3 tea bags Dilmah Traditional Oolong Tea
  • 500g peeled & diced cucumber
  • 400ml Chicken Stock/vegetable stock
  • 75g soft butter
  • 50g Flour
  • 50g chopped onion
  • 50g chopped leeks
  • Chopped parsley
  • 50ml Sour Cream
  • Croutons to garnish

Methods and Directions

  • Bring the chicken stock to a boil, simmer and infuse the Oolong tea bags for 10 minutes.
  • Heat the butter in a saucepan; add the onions and leeks and cook for 2 minutes.
  • Add the flour and cook for a further 2 minutes.
  • Cool slightly and add the chicken stock and the diced cucumber. Bring to boil and cook for 15 minutes.
  • Remove any scum that may appear, and leave to cool.
  • Blend the soup, add the seasonings and chill well.
  • Serve sprinkled with Chopped parsley and croutons.

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