Creamy Cucumber Soup

Ingredients

• 2 Large cucumbers (Peeled, seeded, and sliced)
• 2 tablespoons Butter (Unsalted)
• 3 tablespoons All-purpose flour
• 3 cups Chicken stock (Low sodium)
• 1 cup Milk (Whole milk)
• 1 slice Onion (Small slice of yellow onion)
• 2 Mace blades
• 0.5 cup Heavy cream
• 2 Egg yolks (From large eggs)
• 0.25 teaspoon Salt (Or to taste)
• 0.125 teaspoon Black pepper (Freshly ground, or to taste)

Instructions

1. 1Peel the cucumbers, slice them lengthwise, and remove the seeds with a spoon. Slice the cucumbers into smaller pieces.
2. 2In a large saucepan or pot, melt the butter over medium heat. Add the sliced cucumbers and cook for 10 minutes, stirring occasionally, until they soften slightly.
3. 3Sprinkle the flour over the cooked cucumbers and stir well to combine. Cook for another 2 minutes, stirring constantly, to create a roux.
4. 4Gradually whisk in the chicken stock, ensuring there are no lumps. Bring the mixture to a simmer and cook for 10 minutes, stirring occasionally.
5. 5In a separate small saucepan, scald the milk with the slice of onion and mace blades. Heat until just before boiling, then remove from heat and let steep for 5 minutes. Remove the onion and mace blades.
6. 6Pour the infused milk into the soup mixture. Use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the soup to a regular blender and blend until smooth. Return the soup to the saucepan.
7. 7In a small bowl, whisk together the heavy cream and egg yolks. Gradually whisk this mixture into the soup. Heat gently over low heat, stirring constantly, until the soup thickens slightly. Do not boil.
8. 8Season the soup with salt and pepper to taste. Serve hot or chilled.