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.
Ingredients
- 4 ounces onion peeled and cut thinly
- 1/2 ounces cucumber peeled and sliced thinly
- 1/2 tablespoon butter
- 1.5 cups chicken stock or vegetable
- 1/4 cup white wine
- 2 tablespoons sour cream
- salt and pepper
- 1/2 sheet pastry dough
- 1/2 egg beaten
- 2 tablespoons cheese (NOTE 1) grated
Instructions
- Heat oven to 425 degrees F.
- Heat the butter in Dutch oven and add the onions. Cook this slowly until the onions become translucent, approx. 5-7 minutes. Add the cucumber slices and bake another 5 minutes.
- Add the 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 light impression/indentation with your soup bowls by pressing them, gently, upside down into the dough. Cut an additional 1-1.5 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.
- Place the bowl in a baking sheet, sprinkle them with grated cheese and place in the oven - immediately.
- Bake for approx.15 minutes until dough forms a nice brown dome and is done.
Notes
- Use a cheese that melts easily, like cheddar, Gouda, Havarti, Emmentaler, Gruyere cheese. You can also use a blue cheese and introduce a sharp contrast with the soup.
Nutrition
Calories: 197kcalCarbohydrates: 12gProtein: 6gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gSodium: 872mgFiber: 1gSugar: 5g