Cucumber Soup (Potage Crème de Concombres)

Ingredients

• 2 cucumbers
• 1 onion
• 1 qt. white second stock
• A handful of spinach
• A small bunch of herbs
• 2 oz. butter
• 1 gill milk
• 1 dessert-sp. cornflour
• 1 gill cream
• 2 yolks of eggs
• Seasoning

Method

1. 1

   Peel the cucumber, cut out small pieces for garnish, and slice the remainder.

2. 2

   Scald the slices in boiling salted water for ten minutes and drain.

3. 3

   Melt the butter in a saucepan, add the cucumber, spinach, onion, and herbs.

4. 4

   Cook without browning, then pour in the stock and cook until the cucumber is soft.

5. 5

   Mix cornflour with milk, add to the soup, stir until cooked, then rub through a sieve.

6. 6

   Reheat, add yolks and cream, and garnish with reserved cucumber pieces.

7. 7

   Serve with croutons.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 117. The excerpt below is the record exactly as published.

Cucumber Soup (Potage CrSme de Concombres) 2 cucumbers. 1 onion. 1 qt. white second stock. A handful of spinach. A small bunch of herbs. 2 oz. butter. 1 gill milk. 1 dessert-sp. cornflour. 1 gill cream. Seasoning. 2 yolks of eggs

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