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Makes 10 small servings
Preparation Time: 3 hours
Cooking Time: 20 minutes
Ingredients:
- 1 ounce Butter
- Thin slice of onion
- Small cucumber, sliced
- Vegetable stock cube
- 2 ounces Boursin® Garlic & Fine Herbs
- Crabmeat for garnishing
Instructions:
Lightly fry a thinly sliced onion in butter for a few minutes in a saucepan. Add a small, sliced cucumber, stir for 5 minutes, and add a vegetable stock cube and about 3 cups of water to cover the vegetable. Cook for 10 minutes, and then stir in Boursin (without letting the Boursin melt). Leave to cool in the fridge for 3 hours. Serve the chilled soup in small glasses garnished with crabmeat.
Tip:
For a spicier flavor, add 1 tablespoon of lemon juice and a dash of Tabasco® before mixing the soup.
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