Warm cream of cucumber soup
30 g butter
1 small onion, chopped
2 cloves garlic, chopped
650 g cucumber, peeled, cut into chunks
100 g celery root, cut into chunks
1 small carrot, diced
1000 ml water
1 vegetable stock cube
3 tbs sour cream
½ tsp white pepper
Cook onion and garlic slowly in the butter for 2 - 3 minutes until tender but not browned.
Add the cucumber and celery root chunks, and carrot. Stir and sauté for 1 – 2 minutes.
Add water and crumbled vegetable cube. Bring to a boil, then lower the flame, and simmer, partially covered, for 15 minutes.
Remove the soup from the heat, and purée the soup with a stick blender (or in batches in a regular blender) until silky smooth.
Just before serving, beat in sour cream. Season with white pepper.