Iced Hawaiian Soup

Iced Hawaiian Soup

No ratings yet
Servings: 4
Calories: 391


  • 2 large floury potatoes
  • 12 floz chicken stock
  • 9 floz dry white wine
  • 1 large or 2 small cucumbers
  • 4 tender green celery stalks
  • 1 small onion
  • 9 floz single cream
  • 1 lime
  • salt and black pepper

garnish with:

  • 2 tbsp finely chopped coriander or parsley


  • Peel the potatoes, cut them into small pieces and place in a large saucepan with the stock and the wine.
  • Bring quickly to the boil over a high heat, then reduce the heat, cover and simmer for 20 minutes.
  • While the potatoes are cooking, peel and prepare the remaining vegetables. Chop them all finely together, then add to the potatoes and continue simmering for a further 10 minutes.
  • Remove the saucepan from the heat and puree the soup in a blender. Add salt and, when cool, stir in the cream and season with black pepper.
  • Serve chilled with the lime cut lengthwise into quarters for each person to squeeze into the soup; decorate with chopped coriander or parsley.
Calories: 391 kcal
Carbohydrates: 33 g
Protein: 7 g
Fat: 22g
Saturated Fat: 13 g
Cholesterol: 77 mg
Sodium: 166 mg
Potassium: 842 mg
Fiber: 4 g
Sugar: 6 g
Vitamin A: 953 IU
Vitamin C: 33 mg
Calcium: 96 mg
Iron: 2 mg
Save to Favorites

No account yet? Register

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating