Cucumber soup with borage and alfalfa sprouts

Ingredients

Directions

1. 1

   Wash and peel the cucumbers, cut them in half lengthwise and scrape out the seeds with a teaspoon. Cut cucumber into pieces. Peel and chop the onion. Clean, wash and chop the bell pepper.

2. 2

   Wash the borage, dab dry and, except for a few leaves for garnishing, cut into fine strips. Sauté onion in hot oil, add cucumber pieces and half of the borage, braise briefly and deglaze with broth.

3. 3

   Cover and simmer for about 15 minutes, puree with a chopping stick. Add roux while stirring, bring to the boil again and refine with sour cream. Season soup with salt, pepper and a little herb vinegar.

4. 4

   Wash the sprouts, drain well on a sieve. Arrange in deep plates and serve sprinkled and garnished with sprouts, paprika cubes and remaining borage.