1 large or 2 medium sized cucumbers
2 tbsp (1 oz) 25 g butter
1 blade of mace
1 pt (600 ml) white stock
1 pt (568 ml) milk
2 egg yolks
3 tbsp (45 ml) cream
salt and pepper
2 tbsp (1 oz) 25 g butter
1 blade of mace
1 pt (600 ml) white stock
1 pt (568 ml) milk
2 egg yolks
3 tbsp (45 ml) cream
salt and pepper
method
1. Peel and slice the cucumber, discarding the stalk end (which might give a bitter flavour). Scald in boiling water and strain.
2. Melt the butter and add the cucumber, the mace and stock, bring to the boil, cover and simmer for about 20 minutes, until soft.
3. Sieve the soup or puree it in an electric blender and return it to the pan. Add the milk to the puree and bring to the boil.
4. Mix the egg yolks and cream together, stir in a little of the hot liquid and stir it into the soup.
5. Season to taste and re-heat, without boiling.
2. Melt the butter and add the cucumber, the mace and stock, bring to the boil, cover and simmer for about 20 minutes, until soft.
3. Sieve the soup or puree it in an electric blender and return it to the pan. Add the milk to the puree and bring to the boil.
4. Mix the egg yolks and cream together, stir in a little of the hot liquid and stir it into the soup.
5. Season to taste and re-heat, without boiling.
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