Vegculinary Menu » Soups » Cream Soups
Cream of Cucumber Soup
Ingredients
2 Good Sized Cucumbers
1/2 Pint White Stock
1 Cup Hot Milk (Large)k
1 Cup Top Milk (Small)
1 oz. Butter
1 tspn. Brown Sugar
Few Spinach Leaves
1/2 tblspn. Potato Flour
Salt
Nutmeg
Pepper
2 Good Sized Cucumbers
1/2 Pint White Stock
1 Cup Hot Milk (Large)k
1 Cup Top Milk (Small)
1 oz. Butter
1 tspn. Brown Sugar
Few Spinach Leaves
1/2 tblspn. Potato Flour
Salt
Nutmeg
Pepper
Method
Peel both cucumbers. Cut out, with a vegetable cutter, about a dozen small balls or other shape, to garnish. Grate remainder of cucumbers finally and add to most of the butter in a stew pan with shredded spinach leaves. Cokk gently without browning for 5 minutes with sugar. Gradually add stock and bring to boil, then simmer for 15 minutes. Pass through sieve to puree and reheat, but do not boil as this makes the cucumber bitter, adding hot milk and serve in hot tureen adding cucumber balls to garnish, with whole wheat fried bread, or top with yoghurt or cream.
Peel both cucumbers. Cut out, with a vegetable cutter, about a dozen small balls or other shape, to garnish. Grate remainder of cucumbers finally and add to most of the butter in a stew pan with shredded spinach leaves. Cokk gently without browning for 5 minutes with sugar. Gradually add stock and bring to boil, then simmer for 15 minutes. Pass through sieve to puree and reheat, but do not boil as this makes the cucumber bitter, adding hot milk and serve in hot tureen adding cucumber balls to garnish, with whole wheat fried bread, or top with yoghurt or cream.