Soupe de concombre


  • 1 green cucumber
  • 2 tablespoons of margarine
  • 5 glasses of broth
  • salt

After washing the salad and cutting it into small pieces, cook it slowly over low heat with some broth. Gradually add the broth. After 45 minutes, the salad will be pureed. Then add the desired amount of broth. After cooking for another 8-10 minutes, remove all the remaining pieces of the salad from the soup with a strainer. Add margarine and mix. Serve in bowls with toasted and cut into small pieces of bread.

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