Cream of Cucumber Soup Recipe
Peel 3 medium-sized cucumbers, saving half of one for garnish. Slice and cover the remainder with cold water, heat slowly, and when boiling drain and rinse in cold water. Drain it again and saute in 1 tbsp. butter with 1/2 small onion and 1 tbsp. minced parsley. Add 2 cups white stock and simmer 1 hour. Press through colander and blend with cream sauce and garnish with diced cucumber mixed with the whipped cream and dust well with paprika.