Berlin cucumber soup

Ingredients for 4 servings:

• 2 m.-large cucumber(s)
• 50 g butter
• 500 ml vegetable broth (homemade or instant)
• 4 slices of wholemeal toast
• 1 bunch of dill
• possibly spice(s) (liquid seasoning)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel the cucumbers, halve them, and scoop out the seeds. Dice or thinly slice the flesh. Heat half the butter in a soup pot and sauté the cucumber pieces until translucent. Season with pepper and a little salt, and add the broth. Simmer the cucumbers over medium heat until soft. Meanwhile, dice the bread. Heat the remaining butter in a small pan and toast the bread cubes until golden brown. Rinse the dill and shake dry. Pluck the dill sprigs from the stems and chop finely. Season the soup with pepper and, if desired, seasoning, and sprinkle with dill. Add the croutons to the soup and serve immediately so they don’t get too soft.