Creamy Cucumber Soup
Over a year ago
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Ingredients
- 1 large cucumber
- 1 ½ pints stock made with a Bovril chicken cube
- 1 tsp onion. finely chopped
- 1 oz butter
- ¾ oz plain flour
- salt and pepper
- 2 egg yolks
- 4 tbsp single cream
- Finely chopped mint for garnish
Accompaniment
SponsoredFleurie Georges Duboeuf
The most favored of all the Beaujolais Cru, Fleurie enjoys a very floral bouquet with a refined, smooth taste. An elegant, beautifully made more-ish red with wild strawberry fruit and a fleshy texture.Buy this wine if you like: Light-bodied red with ripe fruit, perfect slightly chilled on a warm summer afternoon.
Description
Healthy,light soup
Method
-
1
1. Peel the cucumber and reserve a piece of peel for garnish.
2. Dice the remaining cucumber and put into a saucepan with the stock and onion.
3. Bring to the boil,reduce the heat and simmer for 20 minutes.Rub through a sieve.
4. Melt the butter and work in the flour.Cook for 1 minute and then gradually add the sieved mixture.
5. Bring to the boil,season and then simmer for 5 minutes.
6. Add to the soup and reheat but DO NOT BOIL.
7. Slice the reserved cucumber peel,mix with the mint and use to garnish the soup.
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what do u do with the egg yolks and the cream ???????