Summary

Ingredients

• 3 cucumber (s)
• 500 ml vegetable stock, instant
• 1 teaspoon lemon juice
• 0.5 teaspoon ½ sugar
• Salt and pepper, whiter
• 150 g double cream
• 2 tablespoon dill tips

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Instructions

1. Cut a 10 cm long piece from a cucumber and set it aside.
2. Peel the remaining cucumbers, cut in half lengthways and scrape out the seeds (this works particularly well with a teaspoon). Cut the cucumber into small cubes and simmer in the vegetable stock for 15-20 minutes.
3. In the meantime, briefly wash the remaining cucumber off with hot water, cut in half, scrape out the seeds and grate large on the raw vegetable grater. Stir into the soup with lemon juice, sugar, pepper and salt. Tie with crème double. Add the dill and taste.