in Soup Recipes

Cucumber cream soup

updated

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Ingredients for 4 servings:

  • 3 cucumbers
  • 500 ml vegetable broth, instant
  • 1 tsp lemon juice
  • ½ tsp sugar
  • Salt and pepper, white
  • 150 g double cream
  • 2 tbsp dill tips

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Cut a 10 cm long piece from a cucumber and set it aside. Peel the remaining cucumbers, halve them lengthwise, and scoop out the seeds (using a teaspoon works best). Cut the cucumbers into small cubes and simmer in the vegetable stock for 15-20 minutes. Meanwhile, briefly rinse the remaining cucumber in hot water, halve it, scoop out the seeds, and coarsely grate it using a raw vegetable grater. Stir into the soup with lemon juice, sugar, pepper, and salt. Thicken with double cream. Add dill and season to taste.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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