Fresh Cucumber Purée Soup

Ingredients

• 1 bunch bunch of greens (celery, parsley, leek)
• 1 funt potato
• 2 funt cucumbers (for purée)
• 1 funt cucumbers (for garnish)
• 2 onion
• 3 cloves
• 1 ложка (spoon) flour
• 1 ложка (spoon) butter
• 1/4 stakan pearl barley (for purée)
• 2 egg yolks
• 1/2 stakan cream
• dill and pepper
• optional pickling herbs

Instructions

1. Make and strain a stock from greens, celery, parsley, leek, potato and optional pickling herbs; boil cucumber peels in it.
2. Quarter and seed 2 funt cucumbers; put in a pot with onion and cloves; add a flour-butter roux with stock, boil, sieve, thin with broth.
3. Add pearl-barley purée (No. 94), yolks with cream, butter, salt; reheat to very hot.
4. Separately peel, core, slice and boil 1 funt cucumbers; drain, refresh, add to tureen.
5. Serve dill and pepper separately.