Warm cucumber soup

Name: Warm cucumber soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 Cucumbers; 150 g Mustard gherkins (a.d. glass); 1 medium onion; 20 g Butter or margarine; 600 ml clear broth (instant); 200 g Fresh cream; 1 collar Dill; 1 Dill cone; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Dill and lemon

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 Cucumbers
150 g Mustard gherkins (a.d. glass)
1 medium onion
20 g Butter or margarine
600 ml clear broth (instant)
200 g Fresh cream
1 collar Dill
1 Dill cone
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Dill and lemon

Directions

1
Peel the cucumber and cut into small cubes. Drain the mustard gherkins and cut them a little smaller. Peel and finely chop the onion. Steam prepared ingredients in hot fat for about 5 minutes. Deglaze with broth, simmer for about 5 minutes.
2
Puree everything with the chopping stick. Refine with crème fraîche. Wash, chop and stir in the herbs. Flavour with salt and pepper. Serve garnished with dill and lemon