CookEat Recipe
Cream of Cucumber Soup
A smooth hot cucumber soup enriched with bread, cream and egg yolks.
Method
Steps
Step 1
Have 2.4 L prepared, unsalted veal white broth ready and chilled safely; this is a modern ingredient substitution for linked No. 701, whose full source formula uses 3 lb veal bones, 5 gal water, vegetables and four hours of cooking. The small-batch yield has not been verified. Peel and seed cucumbers, cut into chunks, blanch three minutes, rinse cold and drain.
Step 2
Cook cucumbers in butter for ten minutes. Add broth, breadcrumbs and two whole peeled onions studded with cloves. Season with an initial 2 teaspoons salt, cayenne and nutmeg.
Step 3
Simmer gently 45 minutes, skimming as needed. Remove onions and cloves, then pass the soup through a fine sieve.
Step 4
Whisk yolks with cream. Temper with a little hot soup, return to the pot and heat gently until the egg mixture reaches 74°C without a hard boil. Strain again if needed and serve hot.
Cooked it? Rate it.
Cooked 0 times