Cream of Cucumber Soup

Ingredients

• 2 large cucumbers
• 8 onions
• sprig parsley
• handful spinach
• 2 tablespoons Crisco
• 1 tablespoon cornstarch
• 1 quart white stock
• 1 cup milk
• 2 cups cream
• 2 yolks eggs
• nutmeg
• 1 teaspoon sugar
• pepper
• salt
• croutons

Method

1. 1

   Peel cucumbers, cut into dice, and boil gently in salted water until soft.

2. 2

   Fry onions and cucumber in hot Crisco for 5 minutes, add parsley and stock, simmer for 20 minutes.

3. 3

   Mix cornstarch with milk, stir into soup until boiling, then let boil for 10 minutes.

4. 4

   Add spinach liquor for color, pass through a sieve, and mix cream and egg yolks.

5. 5

   Pour boiling soup onto them, return to pan without boiling again.

6. 6

   Serve with croutons.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 114. The excerpt below is the record exactly as published.

Cream of Cucumber Soup Grilled Salmon, Mayonnaise Sauce Lamb Cutlets Green Peas Mashed Potatoes Cold Fruit Souffle Coffee *Cream of Cucumber Soup—2 large cucumbers, 8 onions, sprig parsley, handful spinach, 2 tablespoons Crisco, 1 tablespoon cornstarch, 1 quart white stock, 1 cup milk, 2 cups cream, 2 yolks eggs, nutmeg, 1 teaspoon sugar, pepper and salt to taste, crou- tons. Peel cucumbers and cut firm part into dice, about 3 tablespoons; boil gently in salted water until soft, drain and reserve for soup. Cut remainder cucumber into pieces, cut onions small. Make Crisco hot in stewpan, fry onions and cucumber 5 minutes, add parsley with stock, let it simmer 20 minutes. Mix cornstarch with milk, stir in soup until it boils, let boil 10 minutes. Well wash and drain spinach, pound it in mortar, turn it into cloth and squeeze lightly as pos- 190 sible. Pour as much of this liquor into soup as will make it a delicate green color. Pass soup through sieve, turn it back into stewpan. Mix cream and yolks of eggs in basin, pour boiling soup on to them, stirring at same time, return to pan; it must not boil again or it will curdle. Season to taste with nutmeg, pepper, and salt. Cut bread into dice, fry pale color in hot Crisco, drain and toss them in sugar, sprinkle little red pepper over and place in owen 2 minutes. Warm dice of cucumber, put them in tureen with croutons

Cook this with the app: pantry check, scaling, and the assistant.