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Cucumber soup (potage aux concombres)
4 servings
Peel the cucumbers from the skin and grains and cut them with wedges. Place in a saucepan, fry in butter, add sorrel, chervel, pepper. Pour over the broth. Boil for 1/4 of an hour Add egg yolks.
Peel the cucumbers from the skin and grains and cut them with wedges. Place in a saucepan, fry in butter, add sorrel, chervel, pepper. Pour over the broth. Boil for 1/4 of an hour Add egg yolks.
cucumbers - 1 pc., butter - 60 g, sorrel - 50 g, chervel - 3 tbsp. spoons, salt to taste, black pepper to taste, meat broth - 1 l, or chicken broth - 1 l, yolk - 2 pcs.
