in Great Britain, Soup Recipes

Cucumber soup with cheddar

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Ingredients for 4 servings:

  • 300 g Cheddar cheese
  • 2 cucumbers
  • 1 tsp salt and pepper
  • 1 sprig(s) of thyme
  • 1 liter meat broth
  • 2 pickled cucumber(s) from the brine
  • some flour to bind

Instructions

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

Grate the cheddar cheese and thinly slice the cucumbers. Bring the broth and thyme to a boil. Cook the cucumber slices in the broth until soft and season with the spices. Thicken with cold flour. Before serving, add the cheddar cheese to the hot soup and garnish with pickle wedges. Serve with hearty farmhouse bread.

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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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