Spreewald Cucumber Soup (Spreewälder Gurkensuppe)
Spreewälder Gurkensuppe, also known as Spreewald Cucumber Soup, is a traditional dish from the Brandenburg region of Germany. This refreshing and creamy soup is made with fresh cucumbers and dill, perfect for a light and flavorful meal.
Ingredients
- 4 large cucumbers, peeled and diced
- 1 onion, finely chopped
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons fresh dill, chopped
- Salt and pepper to taste
Instructions
- In a large pot, sauté the chopped onion until translucent.
- Add the diced cucumbers and cook for 5 minutes.
- Pour in the vegetable broth and bring to a simmer. Cook for 10 minutes.
- Using an immersion blender, puree the soup until smooth.
- Stir in the heavy cream and chopped dill. Season with salt and pepper to taste.
- Serve the Spreewälder Gurkensuppe hot or chilled, garnished with additional dill if desired.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 20 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 10g
- Protein
- 5g
- Fat
- 8g
Supplies
Large pot Immersion blender Ladle
Tools
Cutting board Knife Soup bowls
Serving suggestions
Spreewälder Gurkensuppe pairs well with crusty bread or a fresh green salad.
Tips & tricks
For a creamier texture, you can strain the soup through a fine mesh sieve before serving.
Cost
$10