Cream of Cucumber Soup

Remove the skin from the cucumber, hollow it out, cut into narrow strips. Add water and fondor, heat butter, sweat flour in it, fill up with cucumber stock, let it boil and add wine. Stir the egg yolks with the whipped cream and add to the soup. Season to taste with salt and freshly ground pepper. Finish with a cream topping with dill. Possibly as an insert meatballs.

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