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Cucumber Soup

4 servings

Ingredients

• 2 pcs cucumbers, fresh, deseeded
• 2 tbsp butter
• 1 tbsp flour
• 1.5 l brown bouillon
• pepper, crushed (a little)
• veal meatballs (as needed)
• white bread cubes, toasted (a little)

Instructions

1. Scoop out the seeds from the cucumbers and cut the firm flesh into roundish pieces.
2. Sauté these in butter over heat until soft, dust with flour, pour in the brown bouillon, and bring to a boil.
3. Season with a little crushed pepper and add veal meatballs and toasted white bread cubes to the soup.

Modernized from a treasured 19th-century German cookbook.