1/2 cup and 1 tablespoon of butter
1 small onion, finely chopped
4 cucumber slices
3 tablespoons of all-purpose flour
6 cups of chicken broth
black pepper to taste
2 egg yolks
1 tablespoon of red wine vinegar
1 cup of heavy cream
1/2 cup and 1 tablespoon of butter
1 small onion, finely chopped
4 cucumber slices
3 tablespoons of all-purpose flour
6 cups of chicken broth
black pepper to taste
2 egg yolks
1 tablespoon of red wine vinegar
1 cup of heavy cream
Melt the butter in a pot
Add the onion and cucumber slices
Cook over low heat for 10 minutes, stirring occasionally without letting it brown
Sprinkle with flour and stir well
Add the chicken broth gradually, stirring until it comes to a boil
Add black pepper and cook over low heat for 10 minutes
Strain the mixture through a sieve and reserve
Beat the egg yolks with red wine vinegar and heavy cream
Add the broth gradually, stirring constantly to prevent lumps forming
Serve hot or cold, garnished with chopped fresh herbs, if desired
Recipe serves 4.
