Four Medium-Sized Cucumbers
1/2 Cup Heavy Cream
Bit of Bay Leaf
2 Sprigs of Parsley
1 Sprig of Thyme
1 Clove Garlic
1 1/2 Tablespoons Butter
Peel cucumbers and slice into thin rings. Place the slices in a saucepan, cover with boiling salted water, and cook for 15 minutes, or until slices are tender. Drain, saving the liquid as a base for soup. Whip with a fork, then drain again. There should be no water left. Scald cream with bay leaf, parsley, thyme and garlic, peeled and left whole, and strain over the cucumber slices after tasting for seasoning and adding sale and pepper as needed; stir with the tines of a fork to mix well, adding while stirring butter. Dust with paprika and serve hot.
Comments