Spreewald Cucumber and Dill Soup (Spreewälder Gurken und Dill Suppe)
Spreewälder Gurken und Dill Suppe, or Spreewald Cucumber and Dill Soup, is a traditional dish from the Brandenburg cuisine. This refreshing and light soup is perfect for warm summer days, and it showcases the fresh flavors of the region's cucumbers and dill.
Ingredients
- 4 large Spreewald cucumbers, peeled and diced
- 1 onion, finely chopped
- 2 tablespoons butter
- 4 cups vegetable broth
- 1 cup heavy cream
- 1/4 cup fresh dill, chopped
- Salt and pepper to taste
Instructions
- In a large pot, melt the butter over medium heat.
- Add the chopped onion and cook until softened.
- Add the diced cucumbers and cook for 5 minutes.
- Pour in the vegetable broth and bring to a simmer.
- Simmer for 10 minutes, or until the cucumbers are tender.
- Stir in the heavy cream and fresh dill.
- Season with salt and pepper to taste.
- Remove from heat and let the soup cool slightly.
- Using an immersion blender, puree the soup until smooth.
- Return the pot to the stove and reheat the soup over low heat.
- Serve hot, garnished with additional dill if desired.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 10 minutes
- Total time:
- 25 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 20g
- Protein
- 5g
- Fat
- 6g
Supplies
Large pot Immersion blender Ladle
Tools
Cutting board Knife Vegetable peeler Measuring cups and spoons
Serving suggestions
Spreewälder Gurken und Dill Suppe is best served hot with a side of crusty bread or a light salad.
Tips & tricks
For a creamier texture, you can strain the soup through a fine mesh sieve after blending.
Cost
$10