Cream Of Cucumber Soup Recipe

• 2 large cucumbers
• 8 onions
• Sprig parsley
• Handful spinach
• 2 tablespoons vegetable shortening
• 1 tablespoon cornstarch
• 1 quart white stock
• 1 cup milk
• 2 cups cream
• 2 yolks eggs
• Nutmeg
• 1 teaspoon sugar
• Pepper and salt to taste
• Croutons

1. Peel cucumbers and cut firm part into dice, about 3 tablespoons; boil gently in salted water until soft, drain and reserve for soup.
2. Cut remainder cucumber into pieces, cut onions small.
3. Make vegetable shortening hot in stewpan, fry onions and cucumber 5 minutes, add parsley with stock, let it simmer 20 minutes.
4. Mix cornstarch with milk, stir in soup until it boils, let boil 10 minutes.
5. Wash and drain spinach, pound it in mortar, turn it into cloth and squeeze lightly as possible.
6. Pour as much of this liquor into soup as will make it a delicate green color.
7. Pass soup through sieve, turn it back into stewpan.
8. Mix cream and yolks of eggs in basin, pour boiling soup on to them, stirring at same time, return to pan; it must not boil again or it will curdle.
9. Season to taste with nutmeg, pepper, and salt.
10. Cut bread into dice, fry pale color in hot vegetable shortening, drain and toss them in sugar, sprinkle little red pepper over and place in oven 2 minutes.
11. Warm dice of cucumber, put them in tureen with croutons and pour hot soup over and serve.

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