Cucumber and Wine Soup
Taste this Cucumber and Wine Soup; do you like it? Not every cucumber soup has to be cold. This light summery soup is simple to make, but has an amazing and surprising flavor. I topped it off with a pastry 'hat' to give it a fancy look.
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Servings: 2 people
Ingredients
- 1/2 onion
- 1/2 cucumber
- 1/2 tablespoon butter
- 1.5 cups chicken stock
- 1/4 cup white wine
- 2 tablespoons sour cream
- salt and pepper
- 1/2 sheet pastry dough
- 1/2 egg
- 2 tablespoons grated cheese
Instructions
- Heat oven to 425 degrees F.
- Clean the onion and cut in very thin rings. Peel the cucumber and slice in very thin slices, use mandoline or cut by hand.
- Heat the butter in pot and add the onions. Bake this slowly until the onions become transparent, approx. 5-7 minutes. Add the cucumber slices and bake another 5-7 minutes.
- Add the chicken stock, wine and sour cream and cook for another 10 minutes. Add salt & pepper to taste.
- In the meantime, roll the pastry dough out on your kitchen counter and make in impression with your soup bowls by pressing them, softly, upside down into the dough. Cut an additional 1 inch larger than the size of the soup bowls.
- Beat the egg and coat the cut circles of pastry dough.
- Divide soup over 2 bows. Place the dough on top of the soup bowls and press lightly onto the rim of the bowl.
- Sprinkle with grated cheese and place in the oven.
- Bake for approx.15 mnutes until dough forms a nice brown dome and is done.
Nutrition
Calories: 221kcal | Carbohydrates: 14g | Protein: 9g | Fat: 11g | Saturated Fat: 5g | Sodium: 387mg | Sugar: 5g
Nutrition information is automatically calculated, so should only be used as an approximation.
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