Description
I have a wonderful book "Julia child, Louisette Berthold, Simone Beck, "Lessons of French cooking" and from time to time I slowly study. How many new and unusual, I find! Read and make sure that the cooking of France is not just a craft, it is one of the greatest arts of the world, which for many generations has been lovingly and painstakingly created and the peasants and fishermen, and Housewives, and aristocrats - not to mention the famous chefs! I suggest you make wonderful and very unusual for us, Russian, soup - soup from fresh cucumbers. No, it's not a cold soup, such as our hash or Bulgarian tarator, is a complete hot soup - delicate, silky and very tasty!
Ingredients
-
Cucumber
300 g
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Butter
2 Tbsp
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Broth
600 ml
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Vinegar
1 tsp
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Onion
1 piece
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Green onions
1 coup
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Dill
0.5 tsp
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Semolina
2 Tbsp
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Cream
100 ml
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Salt
-
Pepper white
0.25 tsp
Cooking
Our original products. The cream can be replaced with fresh, non-acidic sour cream.
Clean the cucumbers. From one 9-12 cucumber cut very thin slices and remove them before serving. The rest of the cucumbers and onions cut into cubes, the leek into thin rings.
Put on the fire pot and put it in the butter.
Spread in pan mix onions and saute on low heat for a few minutes, so the onions are softened, but not browned.
Add sliced cucumbers, broth, vinegar and dried dill. Bring to a boil and add the semolina, stirring. Low down the heat, loosely cover the pan with a lid and cook for 25 minutes. Remove from the heat.
Pushing the soup in a blender until smooth. Add pepper and salt if required.
Return the soup on the fire, bring to low simmer and beat in almost all the cream, leaving 3 tablespoons for serving. Pour the soup over the plates, put a tablespoon of cream, and the cream - cucumber slices, put a leaf of parsley. The soup served in toasted white bread.
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