Cucumber Cream Soup

Ingredients

• 3 or 4 cucumbers
• 4 oz. of butter
• a quart of white stock
• 2 French rolls
• salt
• pepper
• nutmeg
• a gill of cream
• 2 oz. of butter
• 2 to 3 dozen ball shapes

Method

1. 1

   Peel 3 or 4 cucumbers, cut them into small pieces, and take out the seedy part.

2. 2

   Blanch, cool, and drain; then put them in a stew-pan with butter, moisten with a quart of white stock, and boil up.

3. 3

   Skim and add the crumby part of 2 French rolls previously soaked in milk.

4. 4

   Boil whilst stirring, then let it simmer for half an hour.

5. 5

   Pass the soup through a fine sieve, return to the stew-pan, and season with salt, pepper, and nutmeg.

6. 6

   Just before serving add a gill of cream and 2 oz. of butter.

7. 7

   If liked, 2 to 3 dozen ball shapes, cut from the cucumber cooked in salted water, may be added to the soup when serving.

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 47. The excerpt below is the record exactly as published.

Cucumber Cream Soup. Peel 3 or 4 cucumbers, cut them into small pieces, and take out the seedy part. Blanch, cool, and drain ; then put them in a stew-pan with 4 oz. of butter, moisten with a quart of white stock, and boil up . Skim and add the crumby part of 2 French rolls previously soaked in milk. Boil whilst stirring, then let it simmer for | hour. Pass the soup through a fine sieve, return to the stew-pan, and season with salt, pepper, and nutmeg. Just before serving add a gill of cream and 2 oz. of butter. If liked, 2 to 3 dozen ball shapes

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