Stuffed Cucumber Soup

Ingredients

• a little consomme
• a handful of cooked peas
• some cooked asparagus points

Method

1. 1

   After having prepared, stuffed, and braised the cucumbers as directed in the previous recipe, drain them and let get cold.

2. 2

   Then divide each piece crossways into three parts, and place them in a little consomme.

3. 3

   When serving, reheat carefully the cucumbers, and put them into a hot soup tureen.

4. 4

   Pour over some clear soup, to which add a handful of cooked peas, and also, if liked, some cooked asparagus points.

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 46. The excerpt below is the record exactly as published.

Stuffed Cucumber Soup. After having prepared, stuffed, and braised the cucumbers as directed in the previous recipe, drain them and let get cold. Then divide each piece crossways into three parts, and place them in a little consomme. When serving, reheat carefully the 96 HOW TO COOK VEGETABLES. cucumbers, and put them into a hot soup tureen. Pour over some clear soup, to which add a handful of cooked peas, and also, if liked, some cooked asparagus points

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