Ingredients
2 large cucumbers
8 onions
handful spinach
sprig parsley
2 tbsp Crisco
1 tbsp cornstarch
1 quart white stock
1 cup milk
2 cups cream
2 egg yolks
nutmeg
1 tsp sugar
pepper, to taste
salt, to taste
croutons
Preparation
Peel the cucumbers and cut the shavings into dice. Boil gently in salted water until soft. Drain, and set aside.
Chop the cucumber flesh and the onions into dice as well.
Heat a pot with 1 tablespoon of Crisco and sautee diced onions and cucumber flesh for 5 minutes. Add parsley and stock, let it simmer 20 minutes.
Mix the cornstarch with milk and add to the pot. Let it simmer for 10 minutes.
Wash and drain the spinach and pound it in a mortar. Then get a cloth and lightly squeeze the liquid into the pot to get that green color.
Strain the soup through a sieve then return it to the pot. Set aside.
Whisk cream and egg yolks in a basin and pour the hot soup little by little while stirring at the same time. Return to the pot and heat over a low flame for 8 minutes. Keep stirring to avoid boiling and curdling. Turn the heat off.
Season with nutmeg, pepper, and salt to taste.
In a separate pan heat 1 tablespoon of Crisco and toss the croutons, sugar, salt, and pepper for 2 to 3 minutes. Set aside.
Ladle soup into a bowl and sprinkle cucumber peel and croutons on top. Serve while hot.
