Fresh Cucumber Puree Soup

Ingredients

• chicken
• funt veal shank
• funt cucumbers
• funt boiled ham
• onion
• cloves
• lozhka butter
• lozhka flour
• stakan pearl barley
• egg yolks
• stakan thick cream
• dill and pepper

Instructions

1. Boil and strain a chicken-and-veal bouillon.
2. Boil sliced seeded cucumbers for garnish and put in the tureen.
3. Stew the rest with ham, onion, cloves, and a roux; remove ham and rub through a sieve.
4. Thin with bouillon, add barley puree, a yolk-cream liaison, and butter; heat very hot without boiling.
5. Serve with dill and pepper.