CookEat Recipe
Cream of Cucumbers Reine
Double-strained cream of cucumber soup served with bread croutons separately.
Method
Steps
Step 1
No.23 component: Cut the four bread slices into very small, even dice.
Step 2
No.23 component: Heat the clarified butter in a small frying pan. Add bread and fry gently, stirring until uniformly golden. Remove and drain well; use as a soup garnish.
Step 3
Smother sliced cucumbers in butter/seasonings covered ten minutes. Add hot water and simmer forty-five. Make one-minute butter/flour roux, whisk in cucumber broth and cream two minutes, bring to boil, stir in final butter. Strain through sieve then clean cheesecloth into hot tureen. Prepare No.23 croutons and serve separately.
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