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Cucumber Soup

A dish that leans on cucumbers and butter.

Soups With Meat Stock

contains glutencontains dairycontains eggscontains meat

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 3 large cucumbers
  • 2 tablespoons butter
  • 3 tablespoons flour
  • 3 cups White Stock III
  • 1 cup milk
  • 1 slice onion
  • 2 blades mace
  • ½ cup cream
  • Yolks 2 eggs
  • Salt and pepper
Make it lactose-friendly
  • 2 tablespoons butter → plant butter, ghee (mostly lactose-free), or olive oil
  • 1 cup milk → lactose-free milk, oat milk, or almond milk
  • ½ cup cream → lactose-free cream or coconut cream

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Peel cucumbers, slice, and remove seeds. Cook in butter ten minutes; then add flour and stock. Scald milk with onion and mace. Combine mixtures and rub through a sieve. Reheat to boiling-point and add cream and egg yolks. Season with salt and pepper.
Nutrition (estimated, per serving)
Calories197
Protein16.6 g
Fat9.5 g
Carbs11.4 g
Fiber1.4 g
Sodium238 mg

Source

The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States