Soupe simple au concombre

Ingrédients

• 1 Tbsp butter
• 1 Tbsp olive oil
• 1 small yellow onion (chopped)
• 1 large clove garlic (minced)
• 1/3 Cup loosely packed dill
• 2 large English cucumbers (washed and peeled and sliced thinly)
• 1/2 tsp salt (or more to taste)
• 2 small zucchinis (washed and peeled and sliced thinly)
• 3 Cups vegetable broth
• pinch cayenne pepper

Préparation

1. 1

   In a large skillet, over a medium-high heat, melt butter and olive oil

2. 2

   Stir in onion and garlic, cook until tender

3. 3

   Mix in cucumber and zucchini slices, cook until softened

4. 4

   Stir in vegetable broth, salt, dill, and cayenne

5. 5

   Brint to a boil

6. 6

   Reduce heat to medium-low and let simmer until veggies are cooked (approximately 20 minutes)

7. 7

   Remove from heat and allow to sit a few minutes

8. 8

   Transfer to a blender, filling no more than half full

9. 9

   Place lid on blender and pulse a few times before blending

10. 10

    Puree by the batch until all has been through the blender