Home › The World's Kitchen › Cream of Cucumbers

Cream of Cucumbers

Peel four medium cucumbers, cut in pieces and remove seeds, plunge in boiling water for three minutes, remove, wash in cold water, then thoroughly drain. Place in a saucepan with an ounce butter and cook on fire for ten minutes, occasionally stirring meanwhile. Moisten with two and a half quarts white broth, and half pound fresh bread crumbs, two white onions with three cloves stuck in, a level tablespoon salt, two saltspoons cayenne and a saltspoon grated nutmeg, mix well and slowly boil for forty-five minutes, skimming once in a while, strain through a sieve into another saucepan and let come to a boil. Dilute two egg yolks with one gill cream and add to the soup, lightly mix while heating without boiling for five minutes, strain cream through cheesecloth into a soup tureen and serve.