Cucumber soup

Ingredients for 4 servings:

• 1 cucumber(s)
• 4 large potatoes
• 1 onion(s)
• 1 tbsp clarified butter
• n. B. water
• 1 tbsp vegetable stock powder
• salt and pepper
• 1 pinch(s) of sugar
• 1 dash of cream
• Dill, freshly chopped

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Peel the cucumber, potatoes, and onions. Roughly dice the cucumber and potato, and finely dice the onion. Heat the clarified butter in a saucepan and fry all the cubes. Pour in the water and cook the vegetables until soft. Season with vegetable stock powder, salt, and pepper. Once the vegetables are soft, puree them finely. Add enough water until the desired consistency is reached. Bring back to a boil, stir in the cream, and season again with salt, pepper, and a pinch of sugar, if desired. Ladle the soup into warmed bowls and sprinkle with chopped dill.