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Cucumber Soup




Source of Recipe


Unknown
Peel and cut into small pieces three large gherkins or ridge cucumbers. Melt two tablespoons fat in a saucepan, add the cucumber and a teaspoon of sugar and stir until the cucumber has browned and is becoming soft. Add 3 pints of meat stock. Simmer a few minutes and then pass through a sieve to remove the cucumber seeds. Reheat, season with salt and pepper, and serve with croutons of fried bread or slices of toast.