• 2 cups (1 long) English seedless cucumber, roughly chopped
  • ½ cup onion, chopped
  • 1 cup water
  • 1 tablespoon unsalted butter
  • 1 tablespoon salt
  • 1 ½ cups white sauce (recipe below)
  • 3 cups beef stock/broth (or any stock/broth you would like to use)
  • ½ cup heavy cream
  • 4 tablespoons white wine
  • 2 egg yolks, beaten
  • ¼ teaspoon nutmeg
  • For the white sauce:
  • 1 tablespoon cornstarch
  • 1 cup milk
  • ½ cup stock/broth of any kind you’d like to use
  • 1 tablespoon unsalted butter
  • Salt and pepper, to taste
  • Garnish: Cilantro or parsley, minced


White sauce: Whisk the cornstarch and milk in a small saucepan before heating it up.

Then add the rest of ingredients: the stock, butter, and seasonings.

Bring to a boil, stir, and let it thicken up.

Turn heat off and set aside.

The soup: In a pot, start cooking the cucumber with the water, butter, and salt until fork tender.

With a hand blender or blender pulse till smooth the cooked cucumber with the cooking water, white sauce, chopped onions, and beef stock.

Then transfer back into the same pot and bring to a boil.

A minute before serving add into the soup the heavy cream, white wine, the 2 egg yolks, and nutmeg, and stir to combine.

Taste for seasonings then serve and garnish with cilantro or parsley

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  • Alimento base: Cucumber
  • Dificultad: Average
  • Tiempo preparación: 30 min.
  • Comensales: 4
  • Estacionalidad: All year
  • País: Colombia
  • Comunidad:
  • Típica de: Colombia
  • Provincia:
  • Microondas: No
  • Celiacos: No
  • Afrodisiaca: No
  • Thermomix: No
  • Niños: No
  • Light: No
  • Vegetariana: No


Use vegetable stock instead of beef stock if you prefer a vegetarian soup.

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