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This soup is very easy to make and does not require a lot of prep work either. The pastry cover may be a little tricky as you cover the soup while it’s hot. Work fast to avoid it from sliding into the soup.

During the time the soup bowls are in the oven, the pastry dough stretches and will billow up to forming a beautiful ‘dome’. This makes for a nice surprise when serving. The pastry cover can serve as an alternative to bread and toast, but you can also see it as just a cover, not something you have to eat. If you indeed only eat the soup, you’ll have a very light starter or lunch.

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Key Ingredients in This Recipe

Key ingredients to make Cucumber and Wine Soup

You’ll find the complete list of ingredients and exact quantities in the recipe below.

Onion
English cucumber
Butter
Chicken stock – vegetable stock will also work
White wine
Sour cream
Pastry dough
Egg
Cheese – you can pick a Cheddar, Gouda, Havarti, Emmentaler, Gruyere cheese, or a blue cheese if you are a little more adventurous.

How to Make Cucumber and Wine Soup

Step 1 – After you peeled and cut the onion and cucumber in very thin slices, it is time to start cooking. Heat butter in a Dutch oven and add the onion. Cook on medium-high heat until the onion becomes translucent, approx. 5-7 minutes. Add the cucumber slices and cook for another 5 minutes.
Step 2 – Add vegetable or chicken stock. I prefer the chicken because it give a little more taste to the soup. Also add the white wine and sour cream and cook it for about 10 minutes. Add salt and pepper if needed.

Step 3 – Roll the pastry dough on your kitchen counter and cut out circles that will become the ‘pastry hat’. Press your soup bowl gently, upside down, onto the dough. Cut out a circle, an additional 1-1.5 inch larger than the indentation.

Step 4 – Beat the egg and coat the circles of pastry dough.

Divide the soup over 2 oven-safe bowls. Place the pastry dough circles on top and press lightly on the rim of the bowl to ‘secure’ them.

Place bowls on baking sheet, sprinkle them with cheese and immediately slide into the oven. Bake for approx. 10-15 minutes.

If you take a peek half way through, you will most likely see that the dough took a plunge. Your heart will sink, oh boy, it didn’t work, but you will see it rise up again. That’s the beauty of the layers of pastry dough.

Voila, the Cucumber and Wine Soup is ready when the dough billows up, it browns and becomes crispy. Now serve and enjoy!

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