Summer cucumber soup with crème fraîche dusted with shichimi pepper
by Rosana McPhee
Return to Recipe
Print
Ingredients
Fruit & Vegetables
300g of cucumber
100g of celeriac
1 bunch of spring onions, whole
2 garlic cloves, whole
1/2 lemon, juiced
Salad & Fresh Herbs
50g of watercress
chives, to decorate
Speciality Ingredients
1 tbsp of coconut oil, organic, or butter
kombu, 1 postcard-sized piece
Store Cupboard
salt
Beverages
800ml of water, filtered is possible
Dairy
4 dollops of crème fraîche
Spices & Dried Herbs
shichimi pepper, for dusting