in Soup Recipes

Grandma Thekla's cucumber soup

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Ingredients for 4 servings:

  • 2 cucumbers
  • 40 g shallot(s)
  • 30 g butter
  • 30 g flour
  • 1 garlic clove(s)
  • 50 g dill, fresh
  • basil
  • salt and pepper
  • 125 ml sweet cream
  • chervil
  • marjoram
  • Thyme
  • nutmeg

Instructions

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

is very suitable as a starter soup in a menu

Peel the cucumbers and halve them lengthwise, scraping out the seeds. Extract a stock from the cores and peels by simmering them in 1 liter of water for 45 minutes. Finely dice the cucumbers and sauté them in butter with the chopped shallots. Dust with flour and add the stock, bringing to a gentle boil. Season with spices and chopped dill. Garnish each serving with a dollop of whipped cream, toasted white bread cubes, and freshly chopped parsley.

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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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