in Soup Recipes

Lamond's cucumber soup

updated

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Ingredients for 2 servings:

  • 1 cucumber(s)
  • 20 g butter
  • 30 g flour
  • 1 liter vegetable broth
  • bay leaves
  • tarragon
  • peppercorns
  • 100 ml sour cream
  • 1 tbsp Dill, chopped
  • some cayenne pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

A recipe from my grandmother

Cut the cucumber into 4×4 mm strips and sauté in butter. Sprinkle with flour and fry. Pour the vegetable broth into the pot. Add a few bay leaves, tarragon, and peppercorns. Simmer the soup for 20 minutes. Remove the spices. Season the soup with sour cream, chopped dill, and cayenne pepper.

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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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