Preparation

Grind the cucumber with the broth and potatoes until you get a homogeneous cream, add the curd and a little fresh parsley. Season with salt, pepper and sugar and let cool for approximately 30 minutes.

Serve in whiskey glasses and decorate with parsley and croutons.

Ingredients

  • 2 units of seedless cucumber cut into larger cubes
  • Approx. 200 ml of broth
  • 50 grams of mashed potato
  • 2 tablespoons of curd
  • A little fresh parsley
  • Salt, black pepper and sugar to taste
  • Croutons to serve