📝 About This Recipe
A refined classic of German home cooking, this Gurkensuppe transforms the humble cucumber into a sophisticated, velvety masterpiece. Balancing the cooling nature of cucumbers with the aromatic warmth of fresh dill and a hint of nutmeg, this soup is both comforting and surprisingly light. It represents the heart of 'Hausmannskost'—simple, high-quality ingredients prepared with care to create a dish that is far greater than the sum of its parts.
🥗 Ingredients
The Vegetable Base
- 2 large English Cucumbers (peeled, seeded, and cut into 1/2 inch cubes)
- 2 medium Yukon Gold Potatoes (peeled and finely diced to help thicken the soup)
- 1 medium Yellow Onion (finely minced)
- 2 cloves Garlic (pressed or minced)
Liquids and Aromatics
- 3 tablespoons Unsalted Butter (high-quality European style preferred)
- 4 cups Vegetable Broth (low sodium to control seasoning)
- 1/2 cup Heavy Cream (or Crème Fraîche for a slight tang)
- 1/4 cup Dry White Wine (such as Riesling or Pinot Grigio)
- 1/2 cup Fresh Dill (finely chopped, stems removed)
- 1 tablespoon Lemon Juice (freshly squeezed)
Seasoning and Garnish
- 1 teaspoon Sea Salt (plus more to taste)
- 1/2 teaspoon White Pepper (ground; white pepper maintains the soup's pale color)
- 1/8 teaspoon Nutmeg (freshly grated)
- 2 ounces Smoked Salmon (cut into thin ribbons for garnish)
- 2 pieces Radishes (thinly sliced for a crunchy garnish)
👨🍳 Instructions
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1
Begin by preparing the cucumbers: peel them fully, slice them lengthwise, and use a small spoon to scrape out the watery seeds. Cube the remaining flesh into 1/2 inch pieces.
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2
In a large heavy-bottomed pot or Dutch oven, melt the butter over medium heat until it begins to foam.
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3
Add the minced onions to the pot and sauté for 4-5 minutes until translucent and soft, but do not let them brown.
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4
Stir in the garlic and the diced potatoes. Cook for another 2 minutes, allowing the potatoes to coat in the butter.
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5
Deglaze the pan with the dry white wine, scraping any bits from the bottom, and let it reduce by half.
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6
Pour in the vegetable broth and bring the mixture to a gentle boil. Reduce heat to low, cover, and simmer for about 10 minutes until the potatoes are fork-tender.
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7
Add the cubed cucumbers to the pot. Simmer for an additional 5-7 minutes. You want the cucumbers to be soft but still retain their vibrant pale green color.
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8
Using an immersion blender, blend the soup until completely smooth. For a more rustic texture, you can blend only half of the soup and leave some cucumber chunks intact.
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9
Stir in the heavy cream and return the pot to a very low simmer. Do not let it reach a rolling boil once the cream is added.
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10
Season with sea salt, white pepper, and the freshly grated nutmeg. Add the lemon juice to brighten the flavors.
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11
Remove from heat and stir in the fresh dill. Reserving the dill for the very end ensures its volatile oils and bright color are preserved.
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12
Ladle the hot soup into warmed bowls. Top with a few ribbons of smoked salmon, sliced radishes, and an extra sprig of dill before serving.
💡 Chef's Tips
Always seed the cucumbers; the seeds contain too much water and can make the soup bitter and thin. Use white pepper instead of black pepper to keep the aesthetic of the soup clean and creamy without black specks. If you prefer a thicker soup, mash a few of the cooked potatoes against the side of the pot before blending. For a vegan version, substitute the butter with olive oil and use full-fat coconut milk or cashew cream instead of heavy cream. Be careful not to overcook the cucumbers, as they will lose their delicate flavor and turn an unappetizing grey-brown.
🍽️ Serving Suggestions
Serve with a thick slice of toasted dark German rye bread (Pumpernickel) slathered in salted butter. Pair with a glass of chilled off-dry Riesling to complement the acidity and herbal notes of the dill. Add a side of 'Gurkensalat' (vinegary cucumber salad) for a beautiful study in cucumber textures. A dollop of cold sour cream right in the center of the hot soup adds a lovely temperature contrast. For a heartier meal, serve alongside small pan-seared scallops or shrimp.