Recipe for Cream of Cucumber Soup sent in by: Granny Dumplin
Ingredients for Cream of Cucumber Soup:
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2 large cucumbers peeled, seeded & cut into 1 inch cubes.
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1 medium onion
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3 cups of hot chicken stock.
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2 egg yolks.
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2 tbls plain flour.
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2 tbls butter.
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4 tbls double/whipping cream.
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2 cups of milk.
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1 blade of mace.
- 4 white pepper corns.
Method for Cream of Cucumber Soup:
- Put milk along with mace & pepper corns into sauce pan and bring to the boil then set aside to cool.
- Once milk has cooled, beat the eggs and mix well into the milk. Note, if the milk is too hot you’ll end up with scrambled eggs.
- In 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 or a swirl of single cream to add the finishing touch to this cream of cucumber soup.
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!
you list 2 egg yolks in the ingredients but do not state when or where to add them to the soup?
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.
What do you do with the egg yolks (in the ingredients) the recipe does not mention them?
Thanks Val
I will try this
Ann
I left them out and it is still really good!
Elaine