Creamy cucumber soup

Name: Creamy cucumber soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 kg Gherkins; 1 big onion; 200 g Kaminwurzen (alternatively Landjäger); 1 TABLESPOON Butter; 3 TSP Vegetable broth (instant); 1 collar Dill; 4 TABLESPOONS Fresh cream; 7-10 Tbsp salt, pepper

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 kg Gherkins
1 big onion
200 g Kaminwurzen (alternatively Landjäger)
1 TABLESPOON Butter
3 TSP Vegetable broth (instant)
1 collar Dill
4 TABLESPOONS Fresh cream
7-10 Tbsp salt, pepper

Directions

1
Peel the cucumbers, cut them in half lengthwise, remove the seeds and cut into slices. Peel and chop the onion. Cut the sausage into slices.
2
Heat the butter in a large pot. Fry the sausage in it until crispy and take it out. Briefly sauté the onion and gherkins in hot frying fat. Deglaze with 1 l water. Bring to the boil, stir in vegetable stock and simmer covered for about 10 minutes.
3
Wash the dill, shake dry and cut finely. Take almost half of the cucumber out of the soup and puree the rest. Stir in crème fraiche and dill. Add cucumber and sausage again. Season soup with salt and pepper.
4
Strong farmhouse bread tastes good with it.