Summary

Ingredients

• 1 onion (s)
• 1 clove garlic
• 375 ml meat stock
• 1 cucumber (s)
• 30 g butter
• liter ⅛ cream
• 200 g shrimp (s), in the crust
• 2 bunch dill
• 1 pinch (s) salt
• 1 pinch (s) sugar
• 1 pinch pepper, freshly mixed with white
• 1 pinch mustard powder
• 1 teaspoon flour
• possibly sour cream

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Instructions

1. Sweat the diced onion and garlic in a little butter. Add a teaspoon of flour. When the flour is light yellow, add the meat stock.
2. Peel and halve the cucumber and remove the seeds. Cut into approx. 2 cm cubes and cook in the soup for 15 minutes. Then puree the soup. Add the cream. Season to taste with salt, sugar, pepper and mustard powder and let steep for another 5 minutes.
3. Break the shrimp out of the crust and remove the intestines. Fry briefly in a little butter. Add the prawns and chopped dill to the soup. Finished!
4. If you really want to increase the number of calories, you can top the soup with a little bit of sour cream. This need not be.