Summary

Ingredients

• 1 cucumber (s)
• a bit salt
• 0.5 liter ½ poultry stock
• 3 tablespoon olive oil
• a bit salt
• some pepper, whiter
• 2 tablespoon oil, (rapeseed oil)
• 1 tablespoon mint
• 1 tablespoon anise
• 1 tablespoon olive oil
• 4 slices white bread
• 4 tablespoon crème fraîche
• 1 teaspoon lime juice
• some sugar

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Instructions

1. Wash the cucumber, core and cut into pieces, salt and let water soak for 1/2 to 1 hour. Pour away the water, puree the cucumber well, add the poultry stock, season with salt and pepper, add rapeseed oil and finely chopped mint and mix again very well. Put in a cool place.
2. Roast the anise seeds in a pan without oil, add the oil, heat briefly and then remove from the stove - let cool down.
3. Grind the aniseed and oil in a mortar, strain.
4. Cut the white bread into cubes and fry them in the oil until crispy. Degrease on kitchen paper.
5. Mix the creme fraiche, sugar and lime juice and let it steep a little.
6. Serving:
7. Mix the well-chilled soup again, place on plates, decorate with the creme fraiche and aniseed oil and add a few lukewarm croutons.