John Myers
Cucumber Soup – Concombre À L’aneth
The perfect cucumber soup – concombre à l’aneth recipe with a picture and simple step-by-step instructions.
- 2 Cucumbers
- 1 Onion red
- 300 ml Vegetable broth
- 2 tsp Mustard medium hot
- 2 tsp Tomato paste
- 40 g Butter
- 100 ml Sour cream
- 100 ml Milk
- 3 Pinches Dried dill
- 2 Egg yolk
- 200 ml Cream
- 1 pinch Salt and pepper
- 1 disc Smoked bacon
Preparation of the cucumber soup
- Peel and core the cucumber and cut into small cubes. Peel the onion and chop it very finely.
- Heat the butter in a saucepan. Fry the onions in it until translucent. Add the cucumber pieces and sauté briefly. Then deglaze with the vegetable stock.
- Add mustard, tomato paste and dill and stir. Then pour in half of the cream and simmer for about 5 minutes. Season well with salt and pepper.
- Whisk the egg yolks with the rest of the cream. Just before serving, remove the saucepan from the stove and stir in the cream (must not boil anymore).
- Put the bacon on wooden skewers, sear them and serve with the soup!
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