Recipe for Cream of Cucumber soup
Sent in by: Granny Dumplin
Ingredients
-
2 Large cucumbers peeled, seeded & cut into 1 inch cubes.
-
1 medium onion
-
3 cups of hot chicken stock.
-
2 egg yolks.
-
2 tbls plain flour.
-
2 tbls butter.
-
4 tbls double/whipping cream.
-
2 cups of milk.
-
1 blade of mace.
- 4 white pepper corns.
Method
- Put milk along with mace & pepper corns into sauce pan and bring to the boil then set aside to cool.
- I another pan melt butter and fry onion for 2 mins.
- Add cucumber cover pan and simmer for 10 mins.
- Stir in flour then slowly dilute with hot stock.
- Strain cooled milk in to mixture.
- Process mixture in a blender till smooth.
- Return mixture to sauce pan add cream and season.
Notes:
You can serve a dollop of whipped cream floated to add the finishing touch+-.
Filed under All Recipes, Cucumber, Granny Dumplins, Vegetable Recipes by
Comments on Recipe for Cream of Cucumber soup »
Poppy McNaught @ 6:59 pm
Could you ask Granny Dumplin about the egg yolks in her Cucumber Soup recipe? I don't like the way they are sitting there and looking at me!
Pearl Smith @ 12:50 pm
you list 2 egg yolks in the ingredients but do not state when or where to add them to the soup?
Val @ 2:01 pm
I'd beat up the egg yolks and add them to the milk and pour the mixture into the soup. I'll ask Granny but this would seem logical – See Cream of Spinach Soup.
Ann Boyd @ 5:42 pm
What do you do with the egg yolks (in the ingredients) the recipe does not mention them?
Ann Boyd @ 5:44 pm
Thanks Val
I will try this
Ann