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Cream of Cucumber Soup
Ingredients
| 3 | cucumbers |
| 500 ml | vegetable stock |
| lemon juice | |
| 2 tbsp | dill, finely chopped |
| 150 g | double cream |
| 1 dash(es) | dry vermouth, (Noilly Prat) |
| salt and freshly ground white pepper, to taste | |
| 1 pinch(es) | sugar |
Method
Preparation time: ca. 20 min / Cooking / Baking Time: ca. 20 min / Grade of difficulty: easy / Calories per portion: n/a
Cut off one third of one of the cucumbers and set aside.
Peel the cucumbers, halve lengthwise and scoop out the seeds. Chop roughly the cucumbers, place into a saucepan and add the stock. Bring to a boil and cook for 15 minutes. Purée the soup with a hand blender. Add the vermouth and double cream and simmer for another 3-5 minutes.
In the meantime halve the remaining piece of cucumber, scoop out the seeds and grate the cucumber roughly. Add to the soup and season to taste with salt, pepper and sugar.
Ladle into soup bowls and serve immediately, sprinkled with fresh dill.
Peel the cucumbers, halve lengthwise and scoop out the seeds. Chop roughly the cucumbers, place into a saucepan and add the stock. Bring to a boil and cook for 15 minutes. Purée the soup with a hand blender. Add the vermouth and double cream and simmer for another 3-5 minutes.
In the meantime halve the remaining piece of cucumber, scoop out the seeds and grate the cucumber roughly. Add to the soup and season to taste with salt, pepper and sugar.
Ladle into soup bowls and serve immediately, sprinkled with fresh dill.
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