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Ingredients (nutrition)
- 1 diced large onion
- 2 oz butter
- 1 lb 4oz diced cucumber
- 3 pt vegetable stock
- juice of 1/2 lemon
- 2 tablespoons chopped fresh parsley
- 1 pt single cream
- salt and ground black pepper to taste
Cooking Instructions
- Gently sweat the onion in the butter until soft and translucent in a saucepan.
- Add the cucumber and continue to cook under slow heat for another 5 minutes.
- Pour in the stock and bring to the boil.
- Reduce the heat and season with salt and pepper. Simmer for 5 minutes.
- Add the lemon juice and parsley. Continue to cook for an additional 5 minutes.
- Blend the soup to form a smooth puree.
- Allow to cool before transferring to the refrigerator to chill.
- When ready to serve, whisk in the single cream.
- Serve chilled.
Servings: 6
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