Cucumber soup

Name: Cucumber soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 TABLESPOON clear chicken stock (instant); 1 (approx. 500 g) giant cucumber; 1 TABLESPOON Lemon juice; 150 g Whole milk yoghurt; 2 TABLESPOONS ripened cream; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 7-10 Tbsp grated nutmeg; 1 collar Dill; 7-10 Tbsp Dill

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 TABLESPOON clear chicken stock (instant)
1 (approx. 500 g) giant cucumber
1 TABLESPOON Lemon juice
150 g Whole milk yoghurt
2 TABLESPOONS ripened cream
7-10 Tbsp Salt
7-10 Tbsp white pepper
7-10 Tbsp grated nutmeg
1 collar Dill
7-10 Tbsp Dill

Directions

1
Bring 1/4 litre of water to the boil, dissolve the broth in it, let it cool down. Wash and clean the cucumber. Put a piece (about 6 cm) aside. Peel the rest of the cucumber, cut it roughly into pieces and puree. Mix cucumber, stock, lemon juice, yoghurt and sour cream.
2
Season to taste with salt, pepper and nutmeg. Chill cucumber soup for at least 30 minutes. Cut the rest of the cucumber into thin slices. Wash the dill, dab dry and, except for a few dill flags for garnishing, chop finely and stir into the soup. Arrange soup in bowls and garnish with cucumber slices and dill