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Ingredients
- 1 onion, diced
- 50g/2oz butter
- 550g/1lb 4oz cucumber, diced
- 1.8 litres/3pt vegetable stock
- 2 tablespoons chopped fresh
- parsley
- juice of 1⁄2 lemon
- 600ml/1pt single cream
- salt and freshly ground black pepper
Instructions
- In a heavy saucepan, gently sweat
the onion in the butter until soft and
translucent, but not coloured. Add
the cucumber and continue to cook
gently for a further 5 minutes. - Pour in the stock and bring to the
boil. Reduce the heat, season with
salt and pepper, and simmer for
5 minutes. Add the parsley and
lemon juice, and continue to cook
for a further 5 minutes. - Blend or process the soup to a
purée. Allow to cool, then transfer
to the refrigerator to chill. - When ready to serve, whisk in the
single cream. Serve chilled.
