Braised Cucumbers in Lemon Cream

Remove skin from cucumbers and cut in half lengthwise. Scrape out seeds with a teaspoon. Cut cucumbers diagonally into pieces. Rinse lemon with hot water, grate peel and squeeze juice. Peel onions and cut into eighths. Fry in hot fat.

Add cucumbers and sauté briefly. Add three tbsp. juice of one lemon and vermouth wine. Add honey, crème fraîche, vegetable soup, bay leaf spice and thyme stems and bring to boil. Make five min in closed saucepan at low temperature. Season strongly with salt and freshly ground pepper.

As a side dish: Boiled potatoes

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