Gherkin Soup
6 servings
22 minutes
Cucumber soup is a refined and aromatic variation of traditional chicken broth, where the central ingredient is young cornish hen. This recipe combines the depth of Eastern spices with the tenderness of classic cuisine. Ginger and garlic add a warming touch to the broth, carrots provide a light sweetness, while curry with white and black pepper fills the flavor with bright spicy notes. The finishing touch is eggs that create a silky texture and fresh cilantro that adds freshness. This soup is perfect for cold evenings when you crave a cozy and nourishing dish. Its ease of preparation makes it accessible even for beginner cooks, while its unique flavor suits gourmets who love new culinary discoveries.
1
Peel ginger, garlic, and carrot.
- Ginger: 40 g
- Garlic: 15 g
- Carrot: 1 piece
2
Chop the carrot into small pieces.
- Carrot: 1 piece
3
Crush the garlic with a chef's knife.
- Garlic: 15 g
4
Do the same with ginger.
- Ginger: 40 g
5
Cut the gherkin in half and place it in the pot.
- Poussin (spring chicken): 1 piece
6
Pour drinking water and put it on high heat. When foam appears, remove it with a skimmer or spoon.
- Water: 2.5 l
7
Once the water boils, reduce the heat and add the carrot. Total cooking time after boiling is 20 minutes.
- Carrot: 1 piece
8
Add ginger and garlic after 10 minutes.
- Ginger: 40 g
- Garlic: 15 g
9
Add a bay leaf.
- Bay leaf: 1 piece
10
Cover with a lid.
11
Add curry, black and white pepper 3 minutes before cooking is finished.
- Curry powder: 2 tablespoons
- Ground black pepper: 1 teaspoon
- Ground white pepper: 1 teaspoon
12
Crack eggs into the broth and add chopped greens.
- Chicken egg: 3 pieces
- Cilantro: 1 bunch
13
To salt.
- Sea salt: to taste
14
Pour into deep bowls or plates and serve, garnished with a leaf of fresh greenery.
