Name: Cream of Cucumber Soup Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Cuisine: A
Ingredients: 2 large cucumbers; 8 onions; handful spinach; sprig parsley; 2 tbsp Crisco; 1 tbsp cornstarch; 1 quart white stock; 1 cup milk; 2 cups cream; 2 eggs yolks; nutmeg; 1 tsp sugar; pepper; to taste salt; croutons

This soup takes a lot of attention, but it is a beautiful product in the end. Spinach adds a lovely green tint to the puree.

How To Make Cream of Cucumber Soup

Very delicious and filling soup perfect for a breakfast meal.

2 large cucumbers
8 onions
handful spinach
sprig parsley
2 tbsp Crisco
1 tbsp cornstarch
1 quart white stock
1 cup milk
2 cups cream
2 eggs yolks
nutmeg
1 tsp sugar
pepper
salt ( to taste)
croutons

Peel cucumbers and cut firm part into dice. Boil gently in salted water until soft, drain, and reserve for soup.
Cut the remainder cucumber into pieces, cut onions small.
Make Crisco hot in a stewpan, fry onions and cucumber for 5 minutes, add parsley with stock, let it simmer 20 minutes.
Mix cornstarch with milk, stir in soup until it boils, let boil for 10 minutes.
Well wash and drain spinach, pound it in a mortar, turn it into the cloth and squeeze lightly as possible.
Pour as much of this liquid into the soup as it will make it a delicate green color.
Pass soup through a sieve then turn it back into the stewpan.
Mix cream and yolks of eggs in a basin, pour boiling soup on to them, stirring at the same time, return to pan; it must not boil again or it will curdle.
Season to taste with nutmeg, pepper, and salt.
Cut bread into dice, fry pale color in hot Crisco, drain and toss them in sugar, sprinkle little red pepper over, and place in the oven for 2 minutes.
Warm dice of cucumber, put them in a tureen with croutons, and pour hot soup over and serve.

How To Make Cream of Cucumber Soup

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Very delicious and filling soup perfect for a breakfast meal.

Prep: 15 mins

Cook: 45 mins

Total: 1 hr

Serves:

Ingredients

2 large cucumbers
8 onions
handful spinach
sprig parsley
2 tbsp Crisco
1 tbsp cornstarch
1 quart white stock
1 cup milk
2 cups cream
2 eggs yolks
nutmeg
1 tsp sugar
pepper
salt, to taste
croutons

Instructions

Peel cucumbers and cut firm part into dice. Boil gently in salted water until soft, drain, and reserve for soup.
Cut the remainder cucumber into pieces, cut onions small.
Make Crisco hot in a stewpan, fry onions and cucumber for 5 minutes, add parsley with stock, let it simmer 20 minutes.
Mix cornstarch with milk, stir in soup until it boils, let boil for 10 minutes.
Well wash and drain spinach, pound it in a mortar, turn it into the cloth and squeeze lightly as possible.
Pour as much of this liquid into the soup as it will make it a delicate green color.
Pass soup through a sieve then turn it back into the stewpan.
Mix cream and yolks of eggs in a basin, pour boiling soup on to them, stirring at the same time, return to pan; it must not boil again or it will curdle.
Season to taste with nutmeg, pepper, and salt.
Cut bread into dice, fry pale color in hot Crisco, drain and toss them in sugar, sprinkle little red pepper over, and place in the oven for 2 minutes.
Warm dice of cucumber, put them in a tureen with croutons, and pour hot soup over and serve.