Cucumber Soup Recipe
Cucumber Soup with Cucumber, Butter, Spring Onions, Nutmeg, Cream and Chervil.
INGREDIENTS
1 Medium Cucumber
1/2 oz (13g) Butter
2 Large Spring Onions, finely sliced
Boiling Water
Salt & Pepper
Ground Nutmeg
Cayenne Pepper
2 Egg Yolks
2 tablespoons Cream
Chervil or Parsley
METHOD
Peel the cucumber, cut it into thin slices and toss these in the butter for a few minutes to soften them. Take them out and keep them warm in another pan. Fry the spring onions in the same butter very lightly. Now add these to the cucumber and pour over the boiling water (it must be water and not stock or milk) to cover the vegetables by a good inch (2.5cm). Season with salt, pepper, a little nutmeg and a touch of cayenne pepper and simmer for about 30 minutes until the liquid has reduced by a third. Then thicken with the yolks beaten into the cream without letting the soup boil.
Serve sprinkled with chopped chervil or parsley.
Serves 4.
Based on the Cucumber Soup recipe in:
Britain's Favoured Recipes
by Ambrose Heath (Wolfe Publishing 1964).