Tuesday, May 20, 2008

Chilled Cucumber Soup

Chilled cucumber soup
serves 6–8

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

• 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.

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